Sun-Dried Tomato Pasta With Beans & Broccoli Rabe

I’ve probably mentioned plenty of times on this very blog how much I love sun-dried tomatoes. Just recently, I even posted a recipe for a sun-dried tomato muglet. Unlike that recipe, this one came right off the top of my head–but I enjoyed it so much that I had to share.

I’d actually been wanting to have something with broccoli rabe for a while now, I had a box of chickpea pasta and a can of great northern beans sitting in the cupboard, and well, I suppose inspiration just dawned on me.

The really great thing about this recipe is that it’s a pretty decent source of protein. This recipe makes four servings, and each one would give you a whopping 21.3 grams of protein (calculated with MyFitnessPal)! Pretty neat if you ask me.

This recipe uses two ingredients that are jam-packed with flavor: fresh garlic and jarred sun-dried tomatoes. In the cooking process, you’ll also use some of the oil from your jar of sun-dried tomatoes to introduce even more flavor.

And although I haven’t tried it myself, I suppose this recipe is pretty forgiving as far as what greens you use.

I used broccoli rabe, but I don’t see why you couldn’t use kale, spinach, or perhaps even swiss chard. The only thing I see being a little bit different is the cooking time. So just feel it out if you want to switch out the rabe!

I do hope you’ll give this deliciously satisfying meal a try, perhaps for a weeknight dinner or meal-prepped as lunches. Enjoy!

Sun-Dried Tomato Pasta with Beans & Broccoli Rabe

This deliciously satisfying weeknight dinner will be sure to fill you up, coming in at 21.3 grams of protein per serving (calculated with MyFitnessPal). Vegans, vegetarians and omnivores alike will enjoy this flavorful dish containing sun-dried tomatoes, garlic and broccoli rabe.

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Main Course, Side Dish

Cuisine Italian

Servings 4 servings

Ingredients

  

• 8 ounce box pasta of choice I used Banza cavatappi
• 4 tbsp oil from jar of sun-dried tomatoes preferably jar labeled "with Italian herbs"
• 12 cloves garlic chopped finely
• 6 sun-dried tomato halves chopped finely
• 1 bunch broccoli rabe trimmed and rough-chopped
• 15.5 ounce can great northern beans rinsed and drained
• salt and pepper to taste
• shredded vegan mozzarella cheese, and olive oil for serving

Instructions

 

• Boil pasta according to package directions. Drain, and set aside for now.
• In a large skillet on medium-low, add oil from jar of sun-dried tomatoes, then add the chopped garlic and chopped sun-dried tomato halves. Cook until garlic is fragrant, 2-5 minutes.
• Add in broccoli rabe. Cover pan and cook for 10-15 minutes on medium-low, stirring occasionally, until broccoli rabe stems are mostly soft.
• Add pasta and great northern beans and stir to coat evenly. Cover and cook for another 5 minutes, until everything is warmed through and broccoli rabe stems are completely softened. Season to taste with salt and pepper.
• Spoon into four serving bowls. Top with shredded vegan mozzarella cheese, and drizzle with a bit of olive oil, as desired. Enjoy!

Notes

I made this recipe with broccoli rabe, but I see no reason why any other greens (spinach, kale, chard, etc.,) couldn’t be subbed in to your preferences. Just bear in mind that cooking times may need to be adjusted.

Keyword 10 ingredients or less, broccoli rabe, dinner, easy, garlic, kale, lunch, olive oil, pasta, protein, quick, savory, sundried tomatoes

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Until next time, peace 🙂