Broccoli Raab & Cannellini Beans with Pasta

I found this recipe at Whole Foods...or I should say my kids found the recipe when a nice lady with samples handed them a tiny cup of this yummy goodness. They loved it so I grabbed the recipe.

1 bunch broccoli raab, washed
1 1/2 tablespoon extra-virgin olive oil, more for drizzling
1 small onion, finely chopped
2 tsp. fresh rosemary, finely chopped
2 cloves garlic, minced
Dried red chile flakes to taste
15-oz. can cannellini beans, rinsed and drained
Salt and freshly ground black pepper to taste
8 oz. whole wheat pasta (any shape...my favorite is campanelle)
Lemon wedges or red-wine vinegar
Parmesan cheese, freshly grated

Start a pot of water to boil for pasta.

Peel the larger stems of the broccoli raab and slice them thinly. Chop the leaves coarsely. Heat the olive oil in a 10-inch skillet. Add the onion and rosemary and cook over medium-high heat until onion softens and begins to color, about 5 minutes. Add the minced garlic and a pinch or two of the red chile flakes and cook 1 minute longer. Add the chopped raab leaves and stems along with 1 cup of water and cook, stirring occasionally, until the raab is wilted, about 5 minutes. Add the beans (and more water as needed) until the beans are cooked, about another 15 minutes. Season well with salt and pepper.

Meanwhile, cook pasta in boiling water. Drail well. Toss the beans and greens with pasta. Drizzle olive oil liberally over the mixture. Top with a squeeze of lemon juice or a splash of red-wine vinegar and freshly-grated Parmesan. Serve warm.

I also love broccoli in this, 1 bunch with the step peeled thinly sliced.

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