Penne with Broccoli Rabe and Pancetta

Seasoning to taste with salt helps take the edge off the bitterness of the broccoli rabe.

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  • Makes: 4 servings
  • Start to Finish: 30 mins
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Penne with Broccoli Rabe and Pancetta
Ingredients
12
ounces broccoli rabe or 1-1/2 cups broccoli florets
3
cups dried whole wheat or multigrain penne (8 ounces)
1/2
cup chopped onion (1 medium)
2
ounces pancetta or 3 slices bacon, chopped
2
1 1/3
cups chopped, seeded roma tomato (4 medium)
1/3
cup dry white wine or chicken broth
1/4
cup finely shredded Asiago cheese (1 ounce)
Directions
  1. Wash broccoli rabe; drain well. Remove and discard large leaves; cut into 4-inch lengths. Set broccoli rabe aside.
  2. In a 3-quart saucepan cook penne in a large amount of lightly salted boiling water for 9 minutes; add broccoli rabe. Cook about 3 minutes more until penne is tender; drain. Return pasta mixture to saucepan; cover and keep warm.
  3. Meanwhile, in a 2- to a 2-1/2-quart saucepan, cook onion, pancetta, and garlic over medium heat until pancetta is crisp and onion is tender, stirring occasionally. Reduce heat to low; add tomato and wine. Cook and stir for 2 minutes.
  4. Add tomato mixture to penne mixture in saucepan; toss to combine. Season to taste with salt and ground black pepper. Transfer to a warm serving dish. Sprinkle with cheese. Makes 4 to 6 main-dish servings.
Nutrition Facts (Penne with Broccoli Rabe and Pancetta)
    Per serving:
  • 348 kcal cal.,
  • 8 g fat
  • (3 g sat. fat,
  • 0 g polyunsaturated fat,
  • 0 g monounsatured fat),
  • 18 mg chol.,
  • 462 mg sodium,
  • 51 g carb.,
  • 8 g fiber,
  • 5 g sugar,
  • 16 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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