Here we mellow broccoli rabe's bitterness just a bit by plunging it into boiling water for a minute before adding it to the pasta. For a variation, try adding crumbles of browned Italian turkey sausage. Source: EatingWell Magazine, May/June 2009

Elizabeth Hiser
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Ingredients

Directions

  • Cook broccoli rabe in a large pot of boiling water until bright green and still crisp, about 1 minute. Drain and refresh under cold running water. Coarsely chop.

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  • Combine oil, garlic, rosemary and crushed red pepper in a large pot; cook, stirring, over medium heat, until fragrant, about 1 minute. Add broth (or water) and bring to a boil. Add pasta and the broccoli rabe. Increase heat to medium-high and cook, uncovered, stirring occasionally, until the pasta is tender and most of the liquid is absorbed, 15 to 18 minutes. Season with salt and pepper.

  • Serve in shallow bowls, sprinkled with walnuts.

Tips

Tip: To toast chopped walnuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition Facts

329 calories; 8 g total fat; 0.9 g saturated fat; 911 mg sodium. 169 mg potassium; 54.9 g carbohydrates; 8.8 g fiber; 6 g sugar; 14.8 g protein; 7391 IU vitamin a iu; 105 mg vitamin c; 41 mcg folate; 92 mg calcium; 3 mg iron; 94 mg magnesium;

Reviews (2)

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2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/31/2011
We enjoyed this recipe and I plan to make it again. The only thing I am going to do differently is skip the cooking in step #1. It didn't seem necessary because the broccoli rabe cooks in the broth in step #2. Nice combination of flavors. 'Lynda Boston MA Read More
Rating: 4 stars
10/30/2011
Not so good. This did not maximize the flavors of the broccoli rabe - it was overcooked by far. The dish ended as more of a soup/stew than I would have liked and the vegetable broth I used overwhelmed the flavors of the aromatics. I would not make it again. Ellen Edina MN Read More