Pasta with White Beans and Rapini

Pastas and Stir-fries, Pastas and Stir-fries.

Pasta with White Beans and Rapini


Quantity Ingredients
1 bunch rapini
4 cups whole wheat penne pasta
1/3 cup extra-virgin olive oil
1 1/2 cups fresh bread crumbs
4 cloves garlic, minced
1/4 tsp salt (optional)
1 can (19 oz.) romano beans, drained and rinsed
pinch of hot pepper flakes


Trim base of rapini stalks. In large pot of boiling salted water, cover and cook rapini until tender, about 2 minutes. With slotted spoon, transfer to colander to drain. Chop into 1-inch (2.5 cm) pieces; set aside.

In same pot of boiling salted water, cook pasta until tender but firm, 8 to 10 minutes. Reserving 1/2 cup (125 mL) of the cooking liquid, drain and return to pot.

Meanwhile, in large skillet, heat 1 tsp (5 mL) of the oil over medium heat; fry bread crumbs and one-quarter of the garlic, stirring, until golden, about 3 minutes. Transfer to bowl; set aside.

In same skillet, heat remaining oil over medium heat; fry remaining garlic and hot pepper flakes, stirring, until golden, about 1 minute. Stir in rapini and beans; heat through, about 3 minutes. Add to pasta and toss to coat, adding some of the reserved cooking liquid if desired. Serve sprinkled with bread crumb mixture.

Serves 4.

Nutrient analysis: 712 calories; 28 g protein; 21 g fat; 111 g carb; 18 g fibre; 1.1 mg sodium