Broccoli Rabe, White Bean, and Fontina Pasta

According to Real Age, the source of this recipe: "With well over the RDA of vitamin C and vitamin A -- and a healthy dose of both iron and calcium -- what's not to love about this fiber-rich pasta dish?"

• Ready In: 25 mins
• Serves: 4

Ingredients

• 8  ounces  whole wheat fusilli
• 1  bunch broccoli rabe, trimmed and cut into 1-inch pieces or 8  cups  Baby Spinach
• 1 1⁄2 cups vegetable broth or 1 1⁄2 cups reduced-sodium chicken broth
• 1  tablespoon all-purpose flour
• 2  tablespoons extra virgin olive oil
• 4  garlic cloves, minced
• 1 (19 ounce) can cannellini beans, rinsed
• 2  tablespoons red wine vinegar
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon fresh ground pepper
• 1⁄2 cup  shredded Fontina cheese
• 2⁄3 cup  toasted breadcrumb

Directions

1. Bring a large pot of water to a boil.
2. Add pasta and cook, stirring occasionally, according to package directions. Stir in broccoli rabe (or spinach) during the last 2 to 3 minutes.
3. Drain.
4. Dry the pot.
5. Whisk broth and flour in a small bowl until smooth.
6. Heat oil in the pot over medium-high heat. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds.
7. Add the broth mixture and bring to a simmer, whisking constantly, until it thickens, 3 to 4 minutes.
8. Add beans, vinegar, salt and pepper and the pasta and broccoli rabe (or spinach).
9. Cook, stirring, until the mixture is heated through, about 1 minute.
10. Remove from the heat; add cheese, stirring until it melts. Serve immediately, topped with toasted bread crumbs, if desired.