Name: Rapini Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 12oz whole wheat pasta or chickpea pasta; 2 tablespoons olive oil; 3 garlic cloves, sliced thin; ¼ teaspoon red pepper flakes; 1 pound broccoli rabe (rapini), trimmed and cut into 1-inch pieces; 1 (15-ounce) can cannellini beans, rinsed ¼ cup pasta water; 1/2 cup whole milk ricotta cheese; Grated Parmesan cheese for serving

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

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Instructions

Cook the pasta according to package directions. Reserve ½ cup of pasta water.
Combine 2 tablespoons olive oil, garlic, and red pepper flakes in a Dutch oven or large skillet.
Cook over medium heat until the garlic begins to turn golden brown, about 2–4 minutes.
Stir in the broccoli rabe, cannellini beans, 1/4 cup of pasta water, and ½ teaspoon salt.
Cook, stirring occasionally, until the broccoli rabe is tender, about 4–6 minutes.
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.