italian

Orecchiette with Broccoli Rabe, White Beans, and Toasted Breadcrumbs

Name: Orecchiette with Broccoli Rabe, White Beans, and Toasted Breadcrumbs
Yield: 1 serving
Cuisine: italian
Ingredients: 72 g orecchiette (dry); 153 g broccoli rabe, chopped; 102 g canned cannellini beans, drained and rinsed; 15 g olive oil; 5 g garlic; 13 g breadcrumbs (plain); 13 g lemon juice; 0.43 g red pepper flakes; 0.85 g black pepper; 2 g salt

This dish pairs orecchiette with broccoli rabe, chopped, canned cannellini beans, drained and rinsed and breadcrumbs. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Vegetarian

Set your calorie target 650 kcal

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Estimated macros per portion

25 g Protein

101 g Carbohydrates

18 g Fat

15 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

72g orecchiette (dry) 267 kcal
153g broccoli rabe, chopped 52 kcal
102g canned cannellini beans, drained and rinsed 130 kcal
15g olive oil 133 kcal
5g garlic 7 kcal
13g breadcrumbs (plain) 51 kcal
13g lemon juice 4 kcal
0.21 tsp (0g) red pepper flakes 0 kcal
0.43 tsp (1g) black pepper 2 kcal
2g salt 0 kcal

Cooking instructions

orecchiette (dry)
Bring a pot of salted water to a boil. Cook orecchiette until al dente, reserving 1/2 cup cooking water.
olive oilgarlicred pepper flakes
Meanwhile, heat olive oil in a skillet over medium. Add garlic and red pepper flakes; cook 30 seconds.
broccoli rabe
Add broccoli rabe and 2 tablespoons water. Cover and cook 3-4 minutes until tender, then uncover to evaporate excess moisture.
canned cannellini beans
Stir in white beans to warm through. Add pasta and a splash of reserved cooking water to coat; toss until glossy.
breadcrumbs (plain)lemon juiceblack pepper
Toast breadcrumbs in a dry pan over medium until golden, 2-3 minutes. Sprinkle over pasta and finish with lemon juice and black pepper.