Broccoli with Cannellini Beans over Orecchiette

Ready in 1 hour

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Ingredients

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1/3 c Chicken broth
Salt; to taste
1 1/2 lb Broccoli rabe
1 ts Dried pepper flakes
1 lb Orecchiette
2 Garlic; minced
Black Pepper; freshly ground
2 c cannellini beans; Cooked
1/3 c olive oil

Original recipe makes 4

Servings  

Preparation

Trim and discard coarse leaves and tough stem roots from broccoli rabe. Cut off florets. Peel large stems and cut stems and leaves into 1 1/2-inch pieces. Rinse and drain. In a large skillet set over moderate heat cook the garlic in the oil until lightly golden. Add the broccoli rabe, broth, red pepper flakes and salt to taste and cook the mixture, over moderately-high heat, partially covered, stirring occasionally, for 3 minutes. Add the cannellini beans and cook, stirring occasionally, until broccoli is just tender and beans heated through. In a pot of boiling salted water cook the orecchiette until al dente. Drain. Add broccoli rabe mixture and toss to combine. This recipe yields 4 to 6 servings. Recipe Source: PASTA MONDAY TO FRIDAY with Michele Urvater From the TV FOOD NETWORK - (Show # PS-6527 broadcast 07-19-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-20-1998 Recipe by: Michele Urvater

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Calories Per Serving: 529 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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