This method of cooking pasta is a bit unconventional˜but you may find yourself experimenting with the saucy results with your favorite ingredients.

Makes 4 servings, 1 2/3 cups each

ACTIVE TIME: 20 minutes

TOTAL TIME: 35 minutes

EASE OF PREPARATION: Easy

1/4 cup chopped walnuts
1 pound broccoli rabe, tough stems trimmed
2 teaspoons extra-virgin olive oil
3 cloves garlic, minced
1 teaspoon dried rosemary
1/4 teaspoon crushed red pepper
5 cups vegetable broth or water
8 ounces whole-wheat orecchiette
Salt & freshly ground pepper to taste

1. Toast walnuts in a small, heavy, dry skillet over medium heat, stirring, until fragrant, about 5 minutes. Transfer to a small bowl and let cool.
2. Cook broccoli rabe in a large pot of boiling salted water until bright green and still crisp, about 1 minute. Drain and refresh under cold running water. Coarsely chop.
3. 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 broccoli rabe. Increase heat to medium-high and cook, uncovered, stirring occasionally, until pasta is al dente and most of the liquid is absorbed, 15 to 18 minutes. Adjust seasoning with salt and pepper.
4. Serve in shallow bowls, sprinkled with reserved walnuts.

NUTRITION INFORMATION: Per serving: 337 calories; 9 g fat (1 g sat, 3 g mono); 0 mg cholesterol; 55 g carbohydrate; 15 g protein; 9 g fiber; 686 mg sodium; 115 mg potassium.
Nutrition bonus: Vitamin A (173% dv), Vitamin C (175% daily value).
3 Carbohydrate Servings