Sunday, March 15, 2009

Past' e Broccoletti (Pasta with Broccoli Rabe)

A wonderful, flavorful, yet simple dish: pasta with broccoli rabe. Broccoli rabe looks like a bouquet of flowers, and the flowers look like broccoli flowers. Unlike broccoli, however, it has a pungent and slightly bitter taste, but it looses the bitterness during the cooking process. The pasta and broccoli rabe are simmered in the same pot, and served with a spicy garlic sauce and parmesan slices.

1/2 bunch of broccoli rabe (washed and sliced)
2 oz Fiber Gourmet rotini
1 garlic clove, grated
1 ts olive oil
1/2 ts red pepper flakes
1/4 cup low-sodium, ff chicken stock
parmesan cheese

In a large pot, bring sufficient water to a boil. Salt the water, and add the pasta and broccoli rabe. Saute until the pasta is al dente (ca. 12 min).

In a separate saute pan, heat the olive oil and saute the garlic until fragrant (1-2 min), and add the red pepper flakes. Add the chicken stock, and stir. Reduce for 2-3 mins, and take off the stove. Once the pasta is ready, drain the pasta and broccoli rabe, plate, and spoon sauce over the pasta. With a vegetable peeler, peel thin slices of a piece of parmesan or pecorino cheese. Serve!

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