MANGIA BENE PASTA

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Orecchiette with Spinach and Navy Beans  (Serves 4)

This recipe can also be made with broccoli rabe, also known as rappini, when it is in season.  Simply omit the spinach and steam the broccoli rabe for 3-4 minutes before adding it to the dish.

1 lb. orecchiette

2-3 garlic cloves, minced

4 TB. olive oil, divided

Pinch of red pepper flakes

12 oz. fresh spinach leaves, chopped

Salt and pepper

3 cups vegetable or chicken broth

1 can navy beans, drained

2 TB butter

Parmesan cheese, grated

Orecchiette

Grilled Italian sausage, sliced  (Optional)

Cook the orecchiette in boiling water.  Drain but do not rinse.

While the pasta is cooking, saute garlic in oil in a saute pan for 2 minutes.  Do not allow garlic to brown. Add red pepper flakes and spinach.  Saute until spinach is wilted.

Add vegetable broth and simmer about 5 minutes. Add beans and 2 TB. butter.  If you are including sausage, add it at this time. Cook just long enough to heat beans.

Add drained orecchiette to broth mixture.  Stir to combine.  Transfer to a serving dish. Sprinkle with Parmesan cheese.

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