Make a healthy Italian pasta dish!

SPRINGFIELD, Mass. (Mass Appeal) - You may think of pasta as being a big no-no when it comes to dieting, but, there are some simple substitutes you can make for a healthy alternative and of course, everything in moderation! Sal Circosta, the owner of Sal's Bakery and Cafe in Springfield showed us how to make a healthy Italian pasta dish!

Pasta Friarielli

Ingredients:

• ½ pound whole-wheat shells, fusilli or chiocciole
• 1 large bunch broccoli rabe, trimmed and cut into 1-inch pieces
• 1 1/2 cups vegetable broth
• 2 tablespoons extra-virgin olive oil
• 4 cloves garlic, minced
• 1 19-ounce can cannellini beans, rinsed
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1/2 cup shredded fontina cheese

Directions:

1. In a large skillet, put olive oil and minced garlic on medium-high heat.  Heat until the garlic starts to lightly brown (do not burn garlic).
2. Add chopped broccoli rabe to the oil and garlic, along with the vegetable stock.  Reduce to medium heat and cook for about 15 minutes, until the broccoli rabe has reduced and has become tender.
3. Add the cannellini beans to the broccoli rabe along with salt and pepper and reduce heat slightly.
4. Bring a large pot of water with salt to a boil. Add pasta and cook, stirring occasionally.
5. Once pasta is cooked al dente, drain (do not rinse pasta) and put drained pasta in skillet with the broccoli rabe and cannellini beans.  Mix well on medium heat, add shredded fontina cheese. 
6. Transfer to pasta bowl, and serve.