1(15-ounce) cancannellini beans, rinsed and drained
Grated ricotta salata or crumbled feta cheese, for garnish
Bring two large pots of water to a boil.
Snap florets off rapini and place in a large bowl of cold water. Lay each bunch of leaves on a cutting board and cut crosswise at about half-inch intervals (discard tough lower stems). Chop lightly, add to bowl, and stir. Allow any dirt to settle; then scoop florets and leaves out and drain in a colander.
When water is boiling, add rapini to one, stir for about 15 seconds, and then drain in a colander. Add 1/2 tablespoon olive oil, 1/2 tablespoon salt, and pasta to second pot. Stir well to prevent sticking, and cook for 8–10 minutes, or until done.
While pasta cooks, heat remaining 1/4 cup olive oil over medium heat in a large pot with crushed red peppers, remaining 1/2 teaspoon salt, pepper, garlic, and oregano, stirring constantly. As soon as garlic begins to color lightly (about 3 minutes), add rapini and stir briskly. After about 2 minutes, add cannellini and stir very gently to combine. Lower heat to maintain a very low simmer.
Drain pasta and add to rapini and beans. Toss gently until well combined and serve at once, garnished with cheese if desired.
Brown Rice Penne with Rapini and White Beans
Amount Per Serving
% Daily Value*
Total Carbohydrates 69g23%
Dietary Fiber 14g56%
* Percent Daily Values are based on a 2000 calorie diet.