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Linguine with Broccoli Rabe & Peppers

Broccoli rabe is one of my favorite veggies. Since it cooks right with the pasta, you can multitask. Before you know it, dinner is served. —Gilda Lester, Millsboro, Delaware
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    6 servings

Ingredients

  • 1 pound broccoli rabe
  • 1 package (16 ounces) linguine
  • 3 tablespoons olive oil
  • 2 anchovy fillets, finely chopped, optional
  • 3 garlic cloves, minced
  • 1/2 cup sliced roasted sweet red peppers
  • 1/2 cup pitted Greek olives, halved
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • 1/2 cup grated Romano cheese

Directions

  • Cut 1/2 in. off ends of broccoli rabe; trim woody stems. Cut stems and leaves into 2-in. pieces. Cook linguine according to package directions, adding broccoli rabe during the last 5 minutes of cooking. Drain, reserving 1/2 cup pasta water.
  • Meanwhile, in a large skillet, heat oil over medium-high heat. Add anchovies and garlic; cook and stir 1 minute. Stir in red peppers, olives, pepper flakes, pepper and salt.
  • Add linguine and broccoli rabe to skillet; toss to combine, adding reserved pasta water as desired to moisten. Serve with cheese.
Nutrition Facts
1-1/4 cups: 429 calories, 15g fat (4g saturated fat), 2mg cholesterol, 487mg sodium, 60g carbohydrate (4g sugars, 5g fiber), 17g protein.

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