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5 delicious garden-to-table recipes

By: Enrique Gili on April 28, 2011, 6:40 a.m.
Broccoli rabe with penne pasta

Photo: Enrique Gili

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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


  • 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


  1. Rinse broccoli rabe.
  2. Trim and discard discolored leaves and stem ends. Separate florets and reserve for step four. Cut remaining stems and leaves into 1-inch sections.
  3. 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.
  4. In a second pot, cook pasta following package directions.
  5. 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