Broccoli Rabe, White Bean, And Fontina Pasta

• 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

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.

whole wheat fusilli, broccoli rabe, vegetable broth, flour, extra virgin olive oil, garlic, cannellini beans, red wine vinegar, salt, fresh ground pepper, fontina cheese, toasted breadcrumb

Taken from www.food.com/recipe/broccoli-rabe-white-bean-and-fontina-pasta-259284 (may not work)