Lots of chopped broccoli rabe, fresh garlic, olive oil and a touch of crushed red pepper is a simple sauce for orecchiette.

Janet Fletcher
Source: EatingWell Magazine, September/October 1995


Ingredient Checklist


Instructions Checklist
  • Trim broccoli rabe, removing any stems thicker than a pencil. You should have about 1 1/2 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.

Nutrition Facts

362.7 calories; protein 13.4g 27% DV; carbohydrates 63.5g 21% DV; exchange other carbs 4; dietary fiber 6.7g 27% DV; sugars 1.8g; fat 7g 11% DV; saturated fat 1g 5% DV; cholesterolmg; vitamin a iu 9809IU 196% DV; vitamin c 139.4mg 232% DV; folate 0.1mcg; calcium 74.9mg 8% DV; iron 1.3mg 7% DV; magnesium 0.6mg; potassium 9.5mg; sodium 113.2mg 5% DV; thiaminmg.