This easy rapini pasta is a simple, flavorful meal that comes together quickly for a satisfying weeknight dinner! The bitter broccoli rabe is perfectly balanced with creamy ricotta, tender white beans, and a hint of lemon for brightness.

Rapini Pasta
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Why You’ll Love This Recipe

If you’ve never cooked with broccoli rabe, also known as rapini, this is the perfect way to start. The slightly bitter flavor pairs beautifully with rich olive oil, creamy ricotta, and hearty pasta. The cannellini beans add protein and fiber, turning this into a complete meal that’s both comforting and nourishing.

This recipe was inspired by my favorite dish from Edo Squid, a local restaurant in Richmond. But I wanted to make this one a little healthier, so I used lupini bean pasta and made sure to use lots of broccoli rabe, white beans, and a little less oil and cheese than the restaurant version of this dish. The result is still hearty and satisfying but won’t weigh you down!

What Is Broccoli Rabe?

Despite its name, broccoli rabe isn’t actually broccoli. It’s more closely related to turnips and has slender stems, leafy greens, and edible stems. The flavor is bold and slightly bitter—think of it as the grown-up cousin of spinach or kale. When sautéed with garlic and olive oil, its bitterness mellows out beautifully, giving you a complex, earthy flavor that’s perfect for pasta dishes and grain bowls. You’ll often find broccoli rabe in grocery stores or farmers’ markets from late fall through early spring, making it a delicious winter green.

Ingredients & Substitutions

  • Pasta: You can use any shape you like, but I love short pasta like penne or rigatoni that catches the bits of garlic and ricotta. I used lupini bean pasta by Brami.
  • Olive oil: This helps create a luxurious texture in the sauce. Use a good quality olive oil since it shines in this recipe.
  • Garlic: Slicing (rather than mincing) gives the garlic a gentler flavor that infuses the oil.
  • Red pepper flakes: A pinch of red pepper flakes adds a touch of heat to balance the richness. Feel free to adjust to your spice preference.
  • Broccoli rabe: This is also called rapini. Trim off the tough ends and chop into bite-sized pieces. If you can’t find broccoli rabe, broccolini or kale make good substitutes with a milder taste.
  • Cannellini beans: These add creaminess and protein. Great Northern beans or chickpeas also work in a pinch.
  • Ricotta cheese: This makes this pasta rich and creamy without feeling heavy. For a dairy-free option, try a vegan ricotta.
  • Parmesan cheese: Sprinkle generously on top. If you want to keep this recipe vegan, you can skip it.
  • Lemon: A squeeze of fresh lemon juice at the end brightens everything up.

How to Make Broccoli Rabe Pasta

In a large skillet or Dutch oven, heat the olive oil with the garlic and red pepper flakes over medium heat. Cook until the garlic turns golden and fragrant, about 2–4 minutes.
Stir in the broccoli rabe, cannellini beans, 1/4 cup of pasta water, and a pinch of salt. Cook until the greens are wilted and tender, 4–6 minutes.
Add the cooked pasta and stir to combine.
Top with ricotta and Parmesan cheese.
Sitr to coat the pasta with the ricotta. Season with additional salt and red pepper flakes to taste.

Serving Suggestions

This dish is perfect on its own, but it also pairs beautifully with breadsticks or a simple kale salad. If you want to pair it with extra veggies I love these air fryer green beans on the side.

How to Reheat Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water or a drizzle of olive oil to loosen the sauce, then warm it gently on the stovetop over medium-low heat until heated through. You can also microwave it in 30-second intervals, stirring between each, until warm. If it looks a little dry, stir in a spoonful of ricotta or a squeeze of lemon juice to bring it back to life.

Rapini Pasta

Other Pasta Recipes

If you like this recipe, try my pasta with green beans, sun dried tomato pasta, and pasta with lentils.

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Rapini Pasta

Rapini Pasta

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  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 10 cups 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Ingredients

Units Scale
  • 12oz whole wheat pasta or chickpea pasta
  • 2 tablespoons olive oil
  • 3 garlic cloves, sliced thin
  • 1/4 teaspoon red pepper flakes
  • 1 pound broccoli rabe (rapini), trimmed and cut into 1-inch pieces
  • 1 (15-ounce) can cannellini beans, rinsed 1/4 cup pasta water
  • 1/2 cup whole milk ricotta cheese
  • Grated Parmesan cheese for serving

Instructions

  1. Cook the pasta according to package directions. Reserve ½ cup of pasta water.
  2. Combine 2 tablespoons olive oil, garlic, and red pepper flakes in a Dutch oven or large skillet.
  3. Cook over medium heat until the garlic begins to turn golden brown, about 2–4 minutes.
  4. Stir in the broccoli rabe, cannellini beans, 1/4 cup of pasta water, and ½ teaspoon salt.
  5. Cook, stirring occasionally, until the broccoli rabe is tender, about 4–6 minutes.
  6. Remove from heat, add the pasta and stir in the ricotta cheese. Add additional pasta water, if necessary. Season generously with salt and pepper flakes to taste.