Penne with Broccoli Rabe and Pancetta Recipe
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Seasoning to taste with salt helps take the edge off the bitterness of the broccoli rabe.
Ingredients
- 12 ounces broccoli rabe or 1-1/2 cups broccoli florets
- 3 cups dried whole wheat or multigrain penne (8 ounces)
- 1/2 cup chopped onion (1 medium)
- 2 ounces pancetta or 3 slices bacon, chopped
- 2 cloves garlic, minced
- 1-1/3 cups chopped, seeded roma tomato (4 medium)
- 1/3 cup dry white wine or chicken broth
- 1/4 cup finely shredded Asiago cheese (1 ounce)
- Wash broccoli rabe; drain well. Remove and discard large leaves; cut into 4-inch lengths. Set broccoli rabe aside.
- 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.
- 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.
- 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.
- 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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