Braised Broccoli Rabe with Orecchiette
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 pound broccoli rabe, tough stems trimmed (can substitute with just broccoli)2 teaspoons extra-virgin olive oil3 cloves garlic, minced1 teaspoon dried rosemary1/4 teaspoon crushed red pepper5 cups vegetable broth, reduced-sodium chicken broth or water8 ounces whole-wheat pasta, such as orecchiette, chiocciole (pictured) or penne 1/8 teaspoon salt Freshly ground pepper to taste1/4 cup chopped walnuts, toasted
1. 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.
2. 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.
3. Serve in shallow bowls, sprinkled with walnuts.
Number of Servings: 4
Recipe submitted by SparkPeople user IAMKEEBLER.
2. 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.
3. Serve in shallow bowls, sprinkled with walnuts.
Number of Servings: 4
Recipe submitted by SparkPeople user IAMKEEBLER.
Nutritional Info Amount Per Serving
- Calories: 303.4
- Total Fat: 8.3 g
- Cholesterol: 0.0 mg
- Sodium: 1,306.5 mg
- Total Carbs: 50.8 g
- Dietary Fiber: 15.4 g
- Protein: 13.3 g
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