Orecchiette with Broccoli Rabe, White Beans, and Chili

This is a classic Southern Italian combination — bitter broccoli rabe softened with plenty of garlic and a good pinch of chili flakes, tossed through pasta with just enough of its cooking water to bring everything together into a light, glossy sauce rather than anything heavy or cream-based.

White beans go in for extra body and protein, turning what might otherwise be a simple pasta side into a dish substantial enough to serve as dinner on its own.

We use whole wheat orecchiette here rather than the refined version, which brings a meaningfully higher amount of fiber to the plate along with the beans and greens, something worth considering for anyone keeping an eye on cholesterol. A little grated pecorino at the end adds sharpness without needing much of it, and the whole dish comes together in under 40 minutes for a proper weeknight dinner. Save a bit of the starchy pasta water before draining — it's what turns the garlicky oil into a sauce that actually clings to the pasta instead of pooling at the bottom of the bowl.