Pasta with Broccoli Rabe
:)
Yield
6 servingsPrep
15 minCook
25 minReady
40 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
rapini (broccoli rabe)
trimmed, (small, green flowerettes) |
* |
| 4 | tablespoons |
butter
|
|
| 4 | tablespoons |
olive oil
|
|
| 2 | Cloves |
garlic
chopped |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 8 | ounces |
spaghetti
or tubular pasta |
|
| 1 | x |
italian cheese
grated, for top |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
rapini (broccoli rabe)
trimmed, (small, green flowerettes) |
* |
| 6E+1 | ml |
butter
|
|
| 6E+1 | ml |
olive oil
|
|
| 2 | Cloves |
garlic
chopped |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 231.2 | ml/g |
spaghetti
or tubular pasta |
|
| 1 | x |
italian cheese
grated, for top |
* |
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.
