Nutrition per serving may change if servings are adjusted.
2 pounds broccoli rabe
3 tablespoons extra-virgin olive oil, divided
4 cloves garlic, very finely chopped
¼ teaspoon crushed red pepper
Salt, to taste
1 pound whole-wheat orecchiette, or other small sturdy pasta
Trim broccoli rabe, removing any stems thicker than a pencil. You should have about 1½ pounds.
Bring a large pot of salted water to a boil. Blanch the broccoli rabe, in two batches if necessary, just until tender, 3 to 4 minutes. (Reserve the water to cook the pasta.) Transfer the broccoli rabe with tongs to a sieve and run under cold water to stop the cooking. Drain well, then coarsely chop.
Heat 2 tablespoons oil in a large skillet over medium-low heat. Add garlic and cook until the garlic is fragrant and lightly colored, about 3 minutes. Add coarsely and cook about 30 seconds. Add the chopped broccoli rabe, season with salt and toss to coat with the seasonings. Cook, stirring, until heated through, about 3 minutes. Keep warm.
Cook orecchiette in the same water used to blanch the broccoli rabe until just tender, 8 to 10 minutes or according to package directions. Drain. Transfer to a warm bowl. Add the remaining 1 tablespoon oil and toss to coat. Add the broccoli rabe mixture and toss again. Serve immediately on warm plates.
363 calories;7 g fat(1 g sat); 7 g fiber; 64 g carbohydrates; 13 g protein; 0 mcg folate; 0 mg cholesterol; 2 g sugars; 0 g added sugars; 9,809 IU vitamin A; 139 mg vitamin C; 75 mg calcium; 1 mg iron; 113 mg sodium; 10 mg potassium
Vitamin C (232% daily value), Vitamin A (196% dv)