Short pasta with broccoli rabe in a garlic sauce.
Southern Italians are particularly fond of broccoli rabe, a vegetable related to both the cabbage and turnip family. To reduce its bitterness, it is important to boil it in a large quantity of water.
220 g | broccoli rabe | ||
160 g | pipe rigate, or other short cut pasta | 2 1/2 cups | |
1 1/2 tbsp | olive oil | 23 mL | |
1 1/2 clove | garlic, minced or pressed | ||
2 tbsp | Parmesan cheese, grated | 6 g | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] |
Keep the serving plates in the oven at the lowest setting so they are warm when you serve.
Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.
per 1 serving (310 g)
Amount % Daily Value |
Calories 400 |
Fat 10 g 15 % |
Saturated
1.7 g
8 % |
Cholesterol 0 mg |
Sodium 310 mg 13 % |
Carbohydrate 63 g 21 % |
Fibre 6 g 23 % |
Sugars 2 g |
Net Carbs 57 g |
Protein 15 g |
Vitamin A 50 % |
Vitamin C 53 % |
Calcium 14 % |
Iron 16 % |
Food Group | Exchanges |
---|---|
Starches | 4 |
Vegetables | 0 |
Meat and Alternatives | 0 |
Fats | 1 ½ |
Quick and easy if a tiny bit bland. Next time, I'll chop the rabe in advance...I think it'll blend better. I'll also add more spices.
Even though I boiled the rabe in lots of water, it was still quite bitter at times, and the garlic didn't help balance that. I added mushrooms to this recipe.