By Linda Gassenheimer
From Tribune News Service

Orecchiette is a little ear-shaped pasta that is typical of Apulia in Southern Italy. It’s perfect for this vegetarian dish. The small shape captures the sauce and mixes well with the other ingredients.

Broccoli rabe adds a crisp texture to the dish. It’s also called rapini and is closely related to the turnip family.

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To buy: 1/4 pound orecchiette, 1/2 pound broccoli rabe, 1 container cherry tomatoes, 1 small bottle dry white wine, 1 can reduced-sodium cannellini beans and 1 small piece Parmesan cheese.

Staples: olive oil, garlic salt and black peppercorns.

Recipe by Linda Gassenheimer

Ingredients

Directions

Bring a medium-size saucepan 3/4 filled with water to a boil. Add the orecchiette and boil for 9 minutes. Add the broccoli rabe and cook for 2 more minutes. They should be crisp yet tender. Drain in a colander. Heat olive oil in large skillet and saute garlic 30 seconds without browning the garlic. Stir in wine, beans and tomatoes. Simmer uncovered until reduced 3 to 4 minutes. Add the orecchiette and broccoli rabe to the skillet. Toss to combine all ingredients. Add salt and pepper to taste. Divide between two dinner plates and sprinkle Parmesan cheese on top.

Yield 2 servings.

Per serving: 545 calories (19% from fat), 11.4 g fat (2.9 g saturated, 4.1 g monounsaturated), 9 mg cholesterol, 79.9 g protein, 10.8 g carbohydrates, 6.5 g fiber, 212 mg sodium.

Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.” Listen to Linda on www.WDNA.org and all major podcast sites. Email her at Linda@DinnerInMinutes.com. Copyright 2023 Tribune Content Agency, LLC