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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


Recipe Summary test

35 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

1 2/3 cups
329 calories; protein 14.8g; carbohydrates 54.9g; dietary fiber 8.8g; sugars 6.2g; fat 8g; saturated fat 0.9g; vitamin a iu 7391.5IU; vitamin c 105.1mg; folate 40.6mcg; calcium 91.6mg; iron 3.4mg; magnesium 94.2mg; potassium 169.3mg; sodium 911.3mg; thiamin 0.3mg.

2 starch, 2 vegetable, 2 fat