Pasta with Broccoli Rabe

29 Reviews
63% would make this recipe again

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.

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Preparation : 10 min Cooking : 10 min
400 calories/serving

Ingredients

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]

Before you start

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.

Method

  1. Prepare the broccoli rabe: remove any tough portions of the stalks and wash well. Blanch in a pot with plenty of salted water about 4-5 min, then drain. Cut the broccoli rabe into chunks and set them aside, keeping them warm.
  2. To save time, the rest of the sauce preparation and pasta cooking can be done at the same time. Cook the pasta.
  3. In the meantime, heat the oil in a skillet over medium heat. Gently sauté the minced or pressed garlic 1-2 min, with stirring, until soft without letting it burn. Add the drained broccoli rabe and season with pepper.
  4. Pour the drained pasta into the pan and mix with the seasoned broccoli rabe. Adjust the seasoning, add the grated parmesan, then serve in the warmed dishes.

Nutrition Facts Table

per 1 serving (310 g)

Amount

% Daily Value

Calories

400

Fat

10 g

15 %

Saturated 1.7 g
+ Trans 0 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 %
More info

Claims

This recipe is :
Diet-related health claims  :
Heart-healthy
Excellent source of  :
Folacin, Magnesium, Manganese, Selenium, Vitamin A, Vitamin C, Vitamin E, Vitamin K
Good source of  :
Fibre, Iron, Niacin, Phosphorus, Potassium, Vitamin B6, Zinc
Source of  :
Calcium, Copper, Pantothenic Acid, Vitamin B1, Vitamin B2
Low  :
Cholesterol, Saturated Fat
Free  :
Added Sugar, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 4
Vegetables 0
Meat and Alternatives 0
Fats 1 ½
More info
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Reviews

29 Reviews (25 with rating only) 63% would make this recipe again
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My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
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Top Reviews

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Anonyme
october 20, 2021 | I would make this recipe again

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.

Useful 1
Michele A.
october 26, 2021 | I would make this recipe again

Useful 0
Anonyme
october 20, 2021

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.

Useful 0

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