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Broccoli Rabe with Beans and Fettuccini

Broccoli Rabe with Beans and Fettuccini2

Serves 4

Broccoli Rabe with Beans and Fettuccini

5Prep Time

25Cook Time

30Total Time

Save RecipeSave Recipe

Ingredients

  • 1 head of broccoli rabe
  • ½ cup of water or chicken broth
  • 4 cloves garlic – chopped
  • 19 oz. can of red beans – drained
  • Juice of ½ lemon
  • ½ tsp. salt
  • ½ tsp. red pepper flakes
  • Grated Parmesan or Romano cheese
  • 2 tablespoons of olive oil
  • 1 lb. of fettuccini

Instructions

  1. Heat a sauce pan with the olive oil, garlic, broccoli rabe, red pepper flakes and the chicken broth or water.
  2. Cover and let gently simmer until the broccoli is tender. When the broccoli rabe is tender,snip the broccoli rabe with a cooking scissor to make small bit sized pieces, then add the lemon juice, salt and beans and toss. Cover and turn the heat off.
  3. Prepare the fettuccini as directed.
  4. Plate the fettuccini in a large serving bowl. Top with the broccoli rabe and toss. Add a drizzle of olive oil, grating cheese and a dash of red pepper flakes.
7.8.1.1
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https://livingthegourmet.com/2014/03/broccoli-rabe-with-beans-and-fettuccini.html

Nutrition

Calories: 183 cal
Carbohydrates: 21 g
Fat: 8 g
Sodium: 509 g
Cholesterol: 1 g
Protein: 8 g
Fiber: 7 g

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Egg & Bean Omelet

Ingredients:6 eggs – beaten
½ cup cooked rice
1 – 15.5 oz. can of red kidney beans – drained
1 red onion – sliced
3 cloves garlic – chopped
1 medium jalapeño – chopped with seeds
Handful of fresh basil – chopped
Mozzarella – shredded
Dashes of paprika
Dashes of cayenne
Dashes of cumin
Dashes of black pepper
Olive oil

On a heated griddle drizzle a little olive oil and spread it with a spatula. Place the onions, garlic, jalapeño, fresh basil. Let the onions become slightly clear and caramelized. Add the rice and the drained beans all of the spices and continue to grill on medium low heat.


In a separate medium sized frying pan drizzle a little olive oil, swirl it around to cover the pan and heat. When the pan is heated, pour in the eggs to just about cover the pan. Carefully loosen the eggs and scoop the spatula under to lift the eggs and gently flip. Careful not to break the eggs. The eggs should look like a crepe.

Plate the eggs and cover with the mozzarella and the beans and rice from the griddle. Top with a little more mozzarella.

Wow, what a great way to start the day, have lunch or end the day. Take your pick.

Lots of Love to you,
Catherine

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Please don’t forget to vote for my ‘Sausage & Pepper Hero by Lady Gourmet’ on Mixing Bowl’s Outstanding Sandwich Contest! You can vote daily- deadline is November 5, 2010. Thank you so much!
 

Escarole with Cannellini Beans and Macaroni

Ingredients:

1 head of escarole – cut up
4 cloves of garlic – crushed & chopped
Handful of sun dried tomatoes – sliced
1 can of cannellini beans – rinsed
1 sweet onion – sliced
Few slices of salami – sliced
Dashes of red pepper flakes
Juice of ½ a lemon
Grated Romano cheese
Olive oil – for drizzling
1 lb. of your favorite macaroni

In a large frying pan heat a few drizzles of olive oil and place the onion. Let the onion turn a beautiful golden color. Add the garlic and continue to sauté. Gently add the escarole to the pan and let the escarole cook down. Let the escarole remain a beautiful green color and slightly crisp. Do not overcook the escarole. Add the sun dried tomatoes, cannellini beans and a few dashes of red pepper flakes.

Prepare the macaroni and then lift from the water and add to the pan. Drizzle some more olive oil over the top, add the lemon juice, salami and grated Romano cheese and toss.

This is simple, delicious and so beautiful.

Enjoy with Love,

Catherine

I have submitted this dish in to Ruth over at Presto Pasta Nights! Send her your pasta dishes!