Pasta with Broccoli Rabe
Blanched broccoli rabe tossed with sizzling garlic butter and hot pasta, topped with grated Italian cheese for a quick weeknight Italian classic.
YIELD
6 servingsPREP
15 minCOOK
25 minREADY
40 minThis is the pasta that Italian grandmas have been making forever for good reason.
Broccoli rabe (that slightly bitter, intensely green cousin of broccoli) gets blanched in salted water until just tender, then squeezed by hand to remove excess water. Garlic sizzles in a mix of butter and olive oil until fragrant, then the chopped broccoli rabe joins and sautés for five minutes. Hot cooked pasta goes right into the pan for tossing, and the whole thing gets piled into a serving dish with grated cheese on top.
Serve it hot with lots of freshly ground black pepper and crusty bread.
Pro Tips
- Squeeze broccoli rabe thoroughly by hand to remove water (prevents soggy pasta)
- Don’t overcook the garlic or it turns bitter
- Add hot pasta directly to the pan and toss to coat with garlicky oil
- Use freshly grated Pecorino Romano or Parmesan for best flavor
Ingredients
Directions
Cook the broccoli rabe in lightly salted water until just tender.
Drain well. Squeeze excess water out by hand.
In a large frying pan, melt the butter in the olive oil and sauté garlic for 1 to 2 min.
Coarsly chop the broccoli rabe and add it to the pan.
Sauté about 5 min.
Add salt and pepper to taste. (I like a lot of freshly ground pepper).
Add the cooked hot pasta to the pan and toss well.
Pour into serving dish and top with grated cheese.
Serve hot.
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