Description
Delicious in the spring, cut rapini before it flowers for tender greenery. Absolutely delicious and very easily adaptable for whatever’s growing in your garden.
Ingredients
- 1 bunch broccoli rabe, trimmed and cut into 1-inch pieces
- ½ cup uncooked fusilli pasta
- 3 tablespoons olive oil
- 2 cloves garlic, roughly chopped
- salt and ground black pepper to taste
- 1 sprig fresh rosemary (Optional)
- ½ teaspoon dried Italian herb mix, or to taste
- ¼ teaspoon crushed red pepper flakes, or to taste
- ¼ cup white wine
- 1 (14.5 ounce) can diced tomatoes
- 2 green onions, sliced
- 1 clove garlic, minced
- 2 teaspoons grated Parmesan cheese, or to taste
Instructions
- Fill a saucepan with enough water to cover broccoli rabe
- sprinkle in some salt
- and bring to a boil. Stir in broccoli rabe and cook until bright green and just starting to become tender
- about 2 minutes; drain and cool in a bowl of ice water to stop the cooking process. Drain well
- and pat dry with paper towels.
- Fill a pot with lightly salted water and bring to a rolling boil over high heat. Once water is boiling
- stir in pasta and return to a boil. Cook pasta uncovered
- stirring occasionally
- until cooked through
- but still firm to the bite
- about 12 minutes. Drain well.
- While pasta is cooking
- heat olive oil in a saucepan over medium heat; stir in 2 roughly-chopped garlic cloves until they start to turn translucent
- about 2 minutes. Sprinkle with salt and black pepper; stir in rosemary sprig
- dried Italian herb mix
- and crushed red pepper flakes.
- Stir in blanched rabe
- white wine
- and tomatoes; remove rosemary sprig and bring to a boil. Mix in pasta
- green onions
- and 1 minced clove of garlic; simmer for 1 more minute
- and serve topped with a sprinkle of Parmesan cheese.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 2