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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook pasta in large pot of boiling salted water 3 minutes. | 2. Add broccoli rabe and boil until broccoli rabe is just crisp-tender and pasta is just tender but still firm to bite, stirring occasionally, about 5 minutes longer. | 3. Drain pasta and broccoli rabe, reserving 1/2 cup cooking liquid. Return pasta and broccoli rabe to pot. | 4. Meanwhile, bring vegetable broth and crushed red pepper to simmer in medium saucepan. | 5. Add beans and simmer until beans are heated through, stirring frequently, about 5 minutes. | 6. Add bean mixture, pesto, and vinegar to pasta and broccoli rabe. | 7. Stir well, adding pasta cooking liquid by tablespoonfuls if necessary. Season with salt and pepper. Serve in shallow bowls. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pasta	8	ounces	tube-shaped	156.4892	22.6796	3.4927	5.239
broccoli rabe	1		cut	-	-	-	-
vegetable broth	1	can		196.68	31.886	7.2116	4.6488
red pepper	1/2	teaspoon	crushed	0.625	0.1377	0.0292	0.0069
cannellini	1	can	rinsed drained	-	-	-	-
pesto sauce	1	container	purchased	-	-	-	-
white wine vinegar	1	tablespoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.