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Dover Post
  • Relish weekly recipe: Broccoli Rabe Pasta

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  • Bitterly delicious, the broccoli rabe cooks in the same pot as the pasta in this surprisingly easy dish.
    BROCCOLI RABE PASTA
    • 1 pound orecchiette or cavatelli pasta (a small pasta shape to capture the sauce)
    • 1 pound broccoli rabe, heavy stems removed, remaining stems and leaves cut into 1-inch pieces
    • 1/2 cup olive oil
    • 5 garlic cloves, finely chopped
    • 1 t red pepper flakes
    • 1 1/2 t coarse salt
    • 1 cup reserved pasta water
    • 1/2 cup grated Romano cheese
    Bring a large pot of salted water to a boil. Add pasta and cook according to package directions. Add broccoli rabe 5 minutes before the end of cooking time. Stir well. Drain, reserving a cup of pasta water.
    Heat oil over medium heat in the same pan. Stir in garlic, red pepper flakes and salt; sauté until garlic turns golden.
    Turn off heat and stir in pasta mixture. Toss until the pasta and rabe are coated with oil. Add reserved pasta water, a little at a time, to help loosen and coat the mixture. Sprinkle cheese over the top and toss. Serves 10.
    Per serving: 289 calories, 13 g fat, 4 mg cholesterol, 8 g protein, 35 g carbohydrates, 2 g fiber, 442 mg sodium.
    — Nancy Vienneau

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