Broccoli Rabe with Penne Pasta
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
Ingredients
- 2 pounds broccoli rabe, chopped and stemmed
- 1 pound penne pasta, dry weight
- 1 teaspoon sea salt
- 1/3 cup olive oil
- 4 cloves garlic, minced
- 1 tablespoon red pepper flakes, or to taste
- Salt and pepper to taste
- 2 ounces Parmesan cheese, grated (optional)
Time estimates
Prep time: 15 minutes
Total time: 40 minutes
Directions
- 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.
Serves 4-6