Lots of chopped broccoli rabe, fresh garlic, olive oil and a touch of crushed red pepper is a simple sauce for orecchiette. Source: EatingWell Magazine, September/October 1995

Janet Fletcher


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

363 calories; 7 g total fat; 1 g saturated fat; 113 mg sodium. 10 mg potassium; 63.5 g carbohydrates; 6.7 g fiber; 2 g sugar; 13.4 g protein; 9809 IU vitamin a iu; 139 mg vitamin c; 75 mg calcium; 1 mg iron; 1 mg magnesium;