Penne with Broccoli Rabe and Pancetta
Recipe from
Better Homes and Gardens
Seasoning to taste with salt helps take the edge off the bitterness of the broccoli rabe.
Servings:
4 to 6 servings
Total Time:
30 mins
Ingredients
-
12 ouncesbroccoli rabe or 1-1/2 cups broccoli floretssee savings
-
3 cupsdried whole wheat or multigrain penne (8 ounces)see savings
-
1/2 cupchopped onion (1 medium)see savings
-
2 ouncespancetta or 3 slices bacon, choppedsee savings
-
2 clovesgarlic, mincedsee savings
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1-1/3 cupschopped, seeded roma tomato (4 medium)see savings
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1/3 cupdry white wine or chicken brothsee savings
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1/4 cupfinely shredded Asiago cheese (1 ounce)see savings
Directions
1.
Wash broccoli rabe; drain well. Remove and discard large leaves; cut into 4-inch lengths. Set broccoli rabe aside.
2.
In a 3-quart saucepan cook penne in a large amount of lightly salted boiling water for 9 minutes; add broccoli rabe. Cook about 3 minutes more until penne is tender; drain. Return pasta mixture to saucepan; cover and keep warm.
3.
Meanwhile, in a 2- to a 2-1/2-quart saucepan, cook onion, pancetta, and garlic over medium heat until pancetta is crisp and onion is tender, stirring occasionally. Reduce heat to low; add tomato and wine. Cook and stir for 2 minutes.
4.
Add tomato mixture to penne mixture in saucepan; toss to combine. Season to taste with salt and ground black pepper. Transfer to a warm serving dish. Sprinkle with cheese. Makes 4 to 6 main-dish servings.
Nutrition information
Per serving: Calories 348, Total Fat 8 g, Saturated Fat 3 g, Monounsaturated Fat 0 g, Polyunsaturated Fat 0 g, Cholesterol 18 mg, Sodium 462 mg, Carbohydrate 51 g, Total Sugar 5 g, Fiber 8 g, Protein 16 g. Daily Values: Vitamin A 0%, Vitamin C 68%, Calcium 25%, Iron 16%.
Percent Daily Values are based on a 2,000 calorie diet
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