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.
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.