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- 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 cloves garlic, minced
- 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)
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.
- Servings Per Recipe 4,
- cal. (kcal) 348,
- Fat, total (g) 8,
- chol. (mg) 18,
- sat. fat (g) 3,
- carb. (g) 51,
- Monosaturated fat (g) 0,
- Polyunsaturated fat (g) 0,
- fiber (g) 8,
- sugar (g) 5,
- pro. (g) 16,
- vit. A (IU) 1555,
- vit. C (mg) 40,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 36,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 462,
- Potassium (mg) 219,
- calcium (mg) 252,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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