Delicately bitter broccoli rabe is perfectly balanced by sweet peppers and caramelized onions in this vegetarian adaptation of an Emeril Lagasse dish. This pasta tastes soooo fresh and is brimming with vitamins A, K and C. It's also an excellent source of fiber, protein and iron, and the whole shebang is drenched in a deliciously brothy, slightly spicy sauce.
What you'll need:
1/4 cup olive oil
1 sweet onion, diced
6 cloves garlic, minced
1 bunch broccoli rabe, trimmed and cut into bite size pieces
2 cups sweet peppers, thinly sliced
1 cup dried white beans (about 3 cups cooked)
1.5 cups vegetable broth
1 tsp crushed red pepper flakes
1/2 tsp dried basil
salt and pepper to taste
1 pound wheat penne (or your pasta of choice), cooked al dente
Parmesan cheese for serving
1. Soak or boil and simmer your beans ahead of time (or use canned). Cook pasta according to package instructions.
2. While pasta is cooking, heat olive oil over medium heat in a deep saucepan. Add onion and cook until it begins to caramelize, about 5 minutes. Add peppers and garlic and cook for another minute, stirring constantly. Add broccoli rabe and cook until just wilted, about 5 minutes.
3. Add cooked beans, broth, crushed red pepper and basil. Simmer, uncovered, until liquid is slightly reduced and beans are just starting to come apart (sauce should still be brothy), about 10 minutes. Remove from heat and season to taste with salt and pepper.
4. Toss with cooked pasta and serve with freshly grated parmesan