PASTA WITH BROCCOLI RABE, WHITE BEANS, AND FONTINA

Pasta with Broccoli Rabe, White Beans, and Fontina image

Number Of Ingredients 13

2 tablespoons olive oil
3/4 cup diced onion
4 cloves garlic, diced
1/4 teaspoon red pepper flakes
1 tablespoon flour
1 1/2 cups chicken stock
1 can cannellini beans, rinsed and drained
1 can diced tomatoes, drained
1/4 teaspoon freshly ground black pepper
2 tablespoons balsamic vinegar
1/2 cup fontina cheese, shredded
1/2 cup toasted breadcrumbs from 2 slices wheat bread
8 ounces cavatappi, cooked according to package instructions

Steps:

Place stems of broccoli rabe in microwave safe bowl. Microwave on high for 2 minutes to partially cook. Add chopped leaf portions to same container and microwave 1 minute more. Remove from microwave and toss to distribute. Leaves will continue to wilt.
Heat olive oil in a large skillet. Add onion and saute until soft and beginning to brown. Add garlic and red pepper flakes and saute for 30 seconds. Add flour, stir for 30 seconds. Add chicken stock, whisking to make sure there are no flour lumps. Simmer until sauce thickens, about 5 minutes.
Add balsamic vinegar to sauce and stir to combine. Add broccoli rabe and stir to distribute sauce and heat through. Gently fold in beans and tomatoes. Add pasta and stir to mix well and heat through. Add grated cheese and black pepper. Stir to melt cheese and distribute. Top with breadcrumbs and serve.
** For breadcrumbs, remove crust from slices of bread, tear bread into small pieces, and process in blender to make crumbs. Toast in a small skillet with a small amount of olive oil and a pinch of salt.
** Adding 2 oz more pasta will make more generous servings for 4, while still having plenty of sauce and toppings.