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Ingredients

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Directions

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

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  • 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.

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  • 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.

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  • 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; 8 g total fat; 3 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 18 mg cholesterol; 462 mg sodium. 219 mg potassium; 51 g carbohydrates; 8 g fiber; 5 g sugar; 16 g protein; 1555 IU vitamin a; 40 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 36 mcg folate; 0 mcg vitamin b12; 252 mg calcium; 3 mg iron;

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