Brown Rice Penne with Rapini and White BeansAlan Roettinger | Delicious Living
- Serves: 4 people
Also called broccoli rabe, rapini’s slight bitterness and the hot-pungent flavors of this southern Italian sauce make a perfect foil for pasta and beans. If you can’t find leafy rapini, you’ll get similar results by combining a bunch of broccolini (baby broccoli) and a bunch of Swiss chard, prepared following the same instructions.
- Bring two large pots of water to a boil.
- Snap florets off rapini and place in a large bowl of cold water. Lay each bunch of leaves on a cutting board and cut crosswise at about half-inch intervals (discard tough lower stems). Chop lightly, add to bowl, and stir. Allow any dirt to settle; then scoop florets and leaves out and drain in a colander.
- When water is boiling, add rapini to one, stir for about 15 seconds, and then drain in a colander. Add 1/2 tablespoon olive oil, 1/2 tablespoon salt, and pasta to second pot. Stir well to prevent sticking, and cook for 8–10 minutes, or until done.
- While pasta cooks, heat remaining 1/4 cup olive oil over medium heat in a large pot with crushed red peppers, remaining 1/2 teaspoon salt, pepper, garlic, and oregano, stirring constantly. As soon as garlic begins to color lightly (about 3 minutes), add rapini and stir briskly. After about 2 minutes, add cannellini and stir very gently to combine. Lower heat to maintain a very low simmer.
- Drain pasta and add to rapini and beans. Toss gently until well combined and serve at once, garnished with cheese if desired.
PER SERVING: 525 cal, 35% fat cal, 21g fat, 4g sat fat, 0mg chol, 17g protein, 69g carb, 14g fiber, 504mg sodium