Posted by: Melanie Mathos | June 9, 2009

Broccoli Rabe Cannelini Rotini

This is a pretty healthy recipe, unless you pair it with garlic bread and Caesar salad like we did. 🙂 

Source: Emeril @


  • 1/4 cup extra-virgin olive oil, plus more for drizzling when serving
  • 1 medium onion, diced
  • 6 cloves garlic, pressed or minced
  • 1 bunch broccoli rabe, trimmed and cut into bite size pieces
  • 3 cups cannellini beans, cooked till just tender and drained
  • 1 1/2 cups vegetable broth
  • 1 teaspoon crushed red pepper flakes
  • 1/2 teaspoon dried basil
  • Salt and freshly ground black pepper
  • 1 pound rotini pasta, cooked until just al dente and kept warm
  • Parmigiano-Reggiano or Asiago, shaved or grated, for serving


  • In a large saucepan heat the 1/4 cup olive oil over medium-high heat.
  • Add the onion and cook until just beginning to caramelize around the edges, 5 to 7 minutes. 
  • Add the garlic and cook for 1 minute, stirring constantly. 
  • Add the broccoli rabe and cook, stirring, until just wilted, about 3 minutes. 
  • Add the cannellini beans, chicken broth, crushed red pepper and basil and cook at a simmer, uncovered, until the liquid has reduced slightly and the beans are just beginning to break apart, about 15 minutes. The sauce should be brothy. 
  • Remove from the heat and season with salt and freshly ground black pepper.
  • When ready to serve, transfer the warm pasta to a large bowl. Add half of the sauce and toss to combine. 
  • Serve the pasta in shallow bowls, with more sauce ladled over the top. Sprinkle each serving with some of the crispy pancetta and drizzle with extra-virgin olive oil, to taste. Pass the cheese at the table for guests to add at their own discretion.

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