Brown Rice Penne with Rapini and White Beans

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.

Brown Rice Penne with Rapini and White Beans

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Servings

4 people

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Ingredients

• 2 bunches rapini 1 pound each
• 1/3 cup plus 1/2 tablespoon extra-virgin olive oil
• 1/2 tablespoon plus 1/2 teaspoon sea salt
• 1/2 pound brown rice penne or similar pasta
• 3/4-1 teaspoon crushed red pepper flakes or to taste
• 1/2 teaspoon ground black pepper
• 7 cloves garlic, coarsely chopped
• 1 tablespoon chopped fresh oregano or 1 teaspoon dried
• 1 (15-ounce) can cannellini beans, rinsed and drained
• Grated ricotta salata or crumbled feta cheese, for garnish

Ingredients 2 bunches rapini 1 pound each 1/3 cup plus 1/2 tablespoon extra-virgin olive oil 1/2 tablespoon plus 1/2 teaspoon sea salt 1/2 pound brown rice penne or similar pasta 3/4-1 teaspoon crushed red pepper flakes or to taste 1/2 teaspoon ground black pepper 7 cloves garlic, coarsely chopped 1 tablespoon chopped fresh oregano or 1 teaspoon dried 1 (15-ounce) can cannellini beans, rinsed and drained Grated ricotta salata or crumbled feta cheese, for garnish

Servings 4 people Print Recipe

Instructions

1. Bring two large pots of water to a boil.
2. 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.
3. 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.
4. 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.
5. Drain pasta and add to rapini and beans. Toss gently until well combined and serve at once, garnished with cheese if desired.

Recipe Notes

Nutrition Facts

Brown Rice Penne with Rapini and White Beans

Amount Per Serving

Calories 525

% Daily Value*

Sodium 504mg 21%

Total Carbohydrates 69g 23%

Dietary Fiber 14g 56%

Protein 17g 34%

* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 525 cal, 35% fat cal, 21g fat, 4g sat fat, 0mg chol, 17g protein, 69g carb, 14g fiber, 504mg sodium