Wednesday, June 23, 2010

Penne and Broccoli Rabe

Last time at the farmers market, local broccoli rabe was available. Not a tiny, dark green bunch like in the grocery store, but large, light green and leafy and rather inexpensive. My favorite dish is cooking pasta and broccoli rabe in the same pot, and serving it with a spicy garlic sauce and parmesan slices.

whole bunch of broccoli rabe (washed and sliced into 2 inch chunks)
2 oz penne
1 ts grated garlic (I like the one from Trader Joes, so easy)
1 ts olive oil
1 ts red pepper flakes
1/4 cup water with a 1/4 ts vegetable broth powder (like Rapunzel)
fresh ground black pepper
parmesan cheese

In a large pot, bring water to a boil. Salt the water, and add the pasta and broccoli rabe. Saute until the pasta is al dente (ca. 10 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 water 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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