At this time of year, our time fills up quickly with commitments, errands, and tasks. Yet, we still have to eat! It is tempting to just nibble away at that holiday tin of cookies and call it a day. Or we pick up the phone and order take-out, which is often more time consuming than making something ourselves from scratch that will be more nourishing, and satisfying.
Enter, pasta, of course
Pasta to the rescue. This dish is all from the pantry, and takes about 20 minutes to make from the moment you put the water on to boil. Much faster than any take-out we have around here.
Simple, but flavorful
Sauté some delicious broccoli rabe with anchovies and garlic, toss in some white wine, some white beans, plop in the pasta, and the result was a satisfying bowl of not only comfort, but good nutrition as well; much needed this time of year.
Choose wisely
I used a gluten-free brown rice penne here, but you can use any whole grain pasta you like for its important fiber. Broccoli rabe is one of our favorites with its slightly bitter edge, but if you don’t care for it, substitute broccoli or broccolini. I added the pumpkin seeds for a little crunch. Just spritz them with a bit of neutral oil and toast in a pan just until starting to brown. It only takes a moment.
The pantry to the rescue
While I usually make my beans from scratch in the pressure cooker, I keep some lovely organic, no-salt added canned beans on hand for a quick fix. Here, I used organic canned Great Northern beans, but again, use any bean you love and this will be delicious. What’s in your pantry? Did I say this was flexible?
Play with your food
There’s lots more you could add to this – olives, artichokes, other favorite veggies, hot pepper flakes, mushrooms, some Parmesan or vegan Parmesan, and yes, you can omit the anchovies if fish is not in your diet. Add a bit of soy sauce if you do so. But simple is good too!
Planned leftovers
This serves four heartily with leftovers, or lots more as a side dish. The leftovers can be transformed into a tasty pasta salad the next day!
Now, about those cookies…
Penne with Broccoli Rabe and White Beans
- ½ lb. Whole grain penne pasta, or other favorite
- 2 generous tbsp. fruity olive oil
- 1 bunch broccoli rabe
- 4 cloves garlic, minced
- 6 anchovies, plus 1 tbsp. anchovy oil
- 1 can Great Northern or other white beans, or 2 cups from scratch beans
- ½ cup dry white wine you like to drink
- 1/3 cup toasted pumpkin seeds
- ¼ cup chopped basil
- Basil and cherry tomatoes to garnish
Put a pot of water on to boil, and gather your other ingredients.
Rinse the rabe, and chop across the whole bunch with four or five strokes. Peel and mince the garlic, and chop up the anchovies.
Once you drop the pasta (mine took 9 minutes to cook) Heat the olive oil in a wok or large skillet. Add the rabe and let it sizzle for a couple of minutes. Top it with the garlic and anchovies, and mix everything up well. It’s easiest to use two wooden or stainless spoons like with a stir-fry and keep things moving for just another couple of minutes.
Add the wine, salt and pepper, and cook another minutes or two, then toss in the beans, pumpkin seeds, and basil, and shut off the heat.
Once the pasta is ready, use a slotted spoon to dish it into the vegetables; a little pasta water coming along for the ride is perfect here. Mix well, taste for seasoning, and you’re good to go.
Place in serving bowl, and garnish with the basil and a few cherry tomatoes, and finish with a drizzle more of your best olive oil.
Second Act: Pasta Salad
Mix together 2 tbsp. sherry vinegar, 2 tbsp. best olive oil, 2 large finely minced shallots, and a generous tsp. of your favorite French mustard. Mix well and let sit for a few minutes to soften the bite of the shallots.
Pour over the left-over salad and mix well. This will taste even better if you refrigerate for a half hour or more.
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A lovely, healthy dish!
Thank you Jenna!
This looks like a delicious and healthy dish to make after eating all those holiday sweets!
Thank you! It was really satisfying!
You turned one of my favorite vegetables into a delicious entree.
Thanks! It is definitely one of my favorites as well!
Psst. I saw you sneaked anchovies in there. You knew I would like it that way. 😜🌿😋
They were just for you Gail!
Thank youuu. 🙏🏻🍃
Yes, this looks so scrumptious and goodbye to sugar for awhile!
Time to be good!
Beautiful and tasty as well. I love using beans in a creation.
They always add something hearty!
Looks delicious and so fresh & vibrant!
Thank you! It was really delicious.
I’m now on a mission to find ‘rice penne’. See, truth be told, Dorothy, Keith is the shopper – so I don’t always get to see what’s available. He’s been doing this since I was sick back some years, and he loves it. It’s kinda good and kinda not good.
Anyhow, I’ll find it if it’s there!
It’s pretty easy to find here at this point, I’ll bet he will have no trouble!
Broccoli rabe is a favorite of mine, so I would definitely enjoy this tasty and healthy dish.
Great idea, to serve leftover as a salad! 🙂
Thanks Ronit! I remember that you love this favorite vegetable of mine!
I’ve turned many a pasta dish into a salad; keeps the leftovers interesting.
Looks inviting, is easy and inexpensive to make and will be copied! Probably with broccolini and best tinned beans . . . shall probably add an extra anchovy 🙂 ! Love the wholemeal pasta . . . Happy year’s end to you . . .
Thank you! I find the whole grain pastas have such lovely added flavor and nuttiness. I’d eat them even if they weren’t better for me!
Happy New Year!
Looks delicious Dorothy! Thanks for sharing and inspiring us in the kitchen. I’m ever so appreciative. Hugs, C
Thank you! We are so lucky to have so many inspiring folks in our lives!
This is fabulous! I could eat it every day. Happy New Year!
Thank you! It’s one of those simple dishes that is so satisfying you don’t mind the leftovers.
Wonderful dish, D! And if you’re in the mood for something non-vegetarian, toss in some ground sausage. I’ve made a similar dish with cavatelli and it’s amazing!
That’s the beauty of this, there’s so much more you can toss in that will work beautifully!
I was just commenting on Bernadette’s latest post that I’ve been eating too much bad-for-me food. Obviously, I need to step up and cook like you two this week! This looks and sounds delicious. I love absolutely anything with white beans. 😋
My body craves something healthier after all the indulgences! Plus, this is so quick!
I love me a quick pasta dish where anything goes and this sounds most delicious and hearty. Happy New Year , Dorothy 🙂 x
Happy New Year to you too!
Yum!
I’ve been using more white beans in my cooking. It’s a great source of protein and fiber. Sounds delicious!
Thank you! They really are tasty!
I’ve made pasta with broccoli rabe many ways, now I must try your version with beans.
Absolutely delicious 😋
Thank you Ribana! I saved you some.
What a beautiful meal! I love broccoli rabe and being vegan it’s a perfect meal (without the anchovies). I’ve never tried beans with pasta- I’ll give it a try. Thanks.
Oh, thanks so much Judee! I think you’ll love the beans and pasta, one of my favorite little combos.
I thought the tomatoes were strawberries at first. 😂 I had to read the recipe to see what you were doing with strawberries and pasta, only to realize tomatoes, not strawberries!
That’s too funny Julia! Tomatoes they are indeed!
It looked so pretty!
🍓🍓🍅🍅💕
😁