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.
Nutrition per serving may change if servings are adjusted.
1 pound broccoli rabe, tough stems trimmed
2 teaspoons extra-virgin olive oil
3 cloves garlic, minced
1 teaspoon dried rosemary
¼ teaspoon crushed red pepper
5 cups vegetable broth, reduced-sodium chicken broth or water
8 ounces whole-wheat pasta, such as orecchiette, chiocciole (pictured) or penne
⅛ teaspoon salt
Freshly ground pepper , to taste
¼ cup chopped walnuts, toasted (see Tip)
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.
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.
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.
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
September 01, 2009
By: EatingWell User
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