Another One Got Away

I'm missing a picture of this one, as I began eating it before I remembered. I'd make this one again. Shaw loves one-bowl meals, especially ones that involve pasta. I'm trying to branch out and find winner pastas that don't use tomatoes. I'll never forsake tomatoes, but I don't eat them when they are not good, and they are only good from, say, June through October at best.

Broccoli Rabe, Cannellini and Fontina Pasta (serves 2 too well, or 3-4 normal)

2/3 c fresh breadcrumbs (use your food processor or grater)
8 oz shells or rotini
one bunch broccoli rabe (sweeter than regular broccoli), cut in 1 inch pieces
16 oz can cannellini beans (white kidney beans)
3 cloves garlic
2 T oil
1 can chicken broth
1 T flour
2 T red wine vinegar
2/3 c grated fontina (so good)
salt, pepper

Toast the breadcrumbs in a skillet. You can do this with oil, or without I would think. This goes on at the end and is optional, but really nice.

Boil the shells in plenty of boiling water, but short your timer by about 3 minutes. At that time, add the broccoli rabe to the pasta and continue cooking for about 3 minutes, until pasta is done. Drain in a colander and dry the pot. Put it back on the heat.

Whisk the broth and flour together and chop the garlic finely while the pasta is finishing. In the same pot, add about 2 T olive oil and cook the garlic until fragrant. Add the broth mixture and whisk until it simmers for about 4 minutes.

Add in the beans and pasta/broccoli rabe, toss in the vinegar and 1/2 t salt, plus plenty of ground pepper. Once it is all heated through, remove from heat and stir in the cheese until it melts.

Serve it up and top with the toasted breadcrumbs. Totally vegetarian.