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Garlicky Greens With Penne Pasta & Spicy Tomato Broth

Source: Fine Cooking - Issue No. 07
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Rating: 3   Reviews: 1 See Reviews
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Active Time:  15 Minutes
Total Time:  1 Hour 15 Minutes
  Serves six.
This dish is a great meal by itself. Serve it with a softer red wine, like a California Merlot or Zinfandel.
For the Tomato Broth:
1 cup chopped onions
1 cup chopped tomatoes
1/2 cup chopped celery
1/2 cup chopped carrots
Vegetable trimmings (not cabbage, broccoli, or cauliflower), optional
2 cups tomato juice
Sprigs of fresh thyme, rosemary, basil, and oregano (or a pinch each of dried)
2 fresh chile peppers, halved, or 1 tsp. hot red pepper flakes
salt (or miso paste) and freshly ground black pepper to taste
For the Greens and Pasta:
1 1/2 lb. broccoli rabe, trimmed and chopped coarse
1 medium red onion, cut into slivers
2 tsp. extra-virgin olive oil
1 (19-oz.) can white cannellini beans, drained
1 large tomato, seeded and chopped coarse
2 tsp. minced garlic
12 oz. penne pasta, cooked
1/2 bunch basil (1 oz.), washed and chopped
1/2 Tbs. black olive paste (optional)
tabasco (optional)
Garlicky Greens With Penne Pasta & Spicy Tomato Broth Recipe at
FOR THE TOMATO BROTH: Put all the vegetables and vegetable trimmings in a large saucepan. Add the tomato juice and bring to a boil over high heat. Lower the heat and maintain a slow simmer for about 1 hour, adding the herbs and chiles during the last 20 min. of cooking. Season with salt or miso and pepper, if desired, and strain.

FOR THE GREENS AND PASTA: If you're using a microwave oven, put the broccoli raab in a microwave-safe dish with an inch of water. Cover loosely and microwave on high for 3 min. Alternatively, bring a pot of salted water to a boil over high heat. Add the raab and cook until tender, 2 to 3 min. Either way, immediately dip the raab in ice water to "shock" it and stop the cooking. Drain and set aside.

In a large nonstick skillet over medium heat, saute the onion in the oil until translucent. Add the raab and cook briefly. Add the beans, tomato, garlic, and penne; stir to combine well. Add salt and pepper to taste. Add the basil, olive paste, and about 3/4 cup tomato broth; toss to combine. Serve in large bowls topped with more tomato broth and Tabasco on the side.

Recipe reprinted by permission of Fine Cooking Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves six.
Calories: 389
Sodium: 268mg
Fiber: 11g
Carbohydrates, Total: 70g
Protein: 22g
% Cal. from Fat: 9%
Fat. Total: 4g
Spotlight Recipe Review See all 1 reviews »

Rating: 3
by: Russell, NY Reviewed: 06/09/2013
Cut the cooking time in half very easily!
Substitute 2 cups V8 (regular or spicy) and eliminate all the chopping (except for the onion) and boil for only 20-25 minutes with the herbs. Follow the remaining directions and this becomes a quick, easy side dish, vegetarian main dish or top with grilled chicken, shrimp, salmon, etc.
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