Ingredients
1 1/2 pounds broccoli raab, trimmed and chopped coarse
1 medium red onion, cut into slivers
2 teaspoons olive oil
1 19oz can white cannellini beans, drained
1 large tomato, seeded and chopped coarse
2 teaspoons minced garlic
1 19oz can tomato sauce
12oz penne pasta, cooked
1 teaspoon basil
salt and pepper to taste
Preparation
Boil the raab until tender, 2 to 3 minutes. When done, dip the raab in cold water to “shock it”. Drain and set aside. In a large skillet over medium heat, saute the onion in oil until translucent. Add the raab and cook briefly. Add the beans, tomato, garlic and penne, stir to combine well. Add the basil, salt, pepper and tomato sauce.
