Need a quick pasta fix but tired of steamed vegetables? Rabe (pronounced rob) is a great alternative to the usual suspects.
Broccoli Rabe with Penne Pasta
2 poundsbroccoli rabe, chopped and stemmed
1 poundpenne pasta, dry weight
1 teaspoonsea salt
1/3 cupolive oil
4 clovesgarlic, minced
1 tablespoonred pepper flakes, or to taste
Salt and pepperto taste
2 ouncesParmesan cheese, grated (optional)
Prep time: 15 minutes
Total time: 40 minutes
Rinse broccoli rabe.
Trim and discard discolored leaves and stem ends. Separate florets and reserve for step four. Cut remaining stems and leaves into 1-inch sections.
Meanwhile, in a large cooking pot bring several quarts of water to a boil. Add salt. Place rabe in boiling water. Cook until tender but not mushy, about 5 minutes. Remove from heat and drain.
In a second pot, cook pasta following package directions.
Heat olive oil in large skillet over moderate flame. Sautee minced garlic until golden, about 1 minute. Add red pepper flakes. Add boiled rabe and florets. Cook over moderately high heat for 3 to 4 minutes. Toss sautéed rabe with cooked pasta. Sprinkle with Parmesan if desired. Serve hot.