Broccoli Rabe, White Bean, And Fontina Pasta - cooking recipe

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

Preparation

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