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Broccoli Rabe & Garlic Pasta

“I created this because I needed a quick entrée with few ingredients. The garlic flavored oil makes the broccoli rabe less bitter, and with toasted garlic, it's a great dish.” —Mary Ann Lee, Clifton Park, New York
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

Ingredients

  • 12 ounces uncooked linguine
  • 1 pound broccoli rabe
  • 3 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1 cup chicken broth, divided
  • 1/4 cup minced fresh parsley
  • 1/4 cup shredded Parmesan cheese

Directions

  • Cook linguine according to package directions. Meanwhile, trim 1/2 in. from broccoli rabe stems; discard any coarse or damaged leaves. Rinse broccoli rabe in cold water and cut into 2-in. pieces; set aside.
  • In a large skillet, saute garlic in oil for 1 minute. Add the broccoli rabe, salt, pepper, pepper flakes and 1/2 cup broth. Bring to a boil.
  • Reduce heat; cover and cook for 3-5 minutes or until broccoli rabe is tender. Drain linguine; add to the pan. Stir in parsley and enough remaining broth to moisten the linguine. Sprinkle with cheese.
Nutrition Facts
1-1/2 cups: 428 calories, 10g fat (2g saturated fat), 5mg cholesterol, 518mg sodium, 69g carbohydrate (5g sugars, 3g fiber), 18g protein.

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