Recipe Summary

30 mins


Ingredient Checklist


Instructions Checklist
  • Thoroughly wash broccoli rabe or broccoli; drain well. If using broccoli rabe, remove large leaves and cut to 4-inch lengths. Set aside.

  • In a large saucepan, cook pasta in a large amount of lightly salted boiling water for 9 minutes. Add broccoli rabe or broccoli. Cook about 3 minutes more or until pasta is tender. Drain well. Return mixture to hot saucepan; cover and keep warm.

  • Meanwhile, in a medium saucepan, cook onion, pancetta, and garlic over medium heat for 3 to 5 minutes or until pancetta is crisp and onion is tender, stirring occasionally. Reduce heat to low. Add tomatoes and wine; cook for 2 minutes more, stirring frequently.

  • Add tomato mixture to pasta mixture; toss gently to combine. Transfer to a serving dish. Sprinkle with Asiago cheese and parsley. Season to taste with salt and pepper. Makes 4 to 6 servings.

Nutrition Facts

348 calories; fat 8g; cholesterol 18mg; saturated fat 3g; carbohydrates 51g; insoluble fiber 8g; sugars 5g; protein 16g; vitamin a 1554.9IU; vitamin c 40.2mg; thiamin 0.2mg; riboflavin 0.1mg; niacin equivalents 2.2mg; vitamin b6 0.2mg; folate 36.3mcg; sodium 462mg; potassium 219mg; calcium 252.4mg; iron 2.9mg.