Print Options

Back to Broccoli Rabe & Garlic Pasta for 2 >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Wine

Broccoli Rabe & Garlic Pasta for 2

“I created this because I needed a quick entrée with few ingredients. The garlic flavored oil makes the rapini less bitter, and with toasted garlic, it's a great dish.” —Mary Ann Lee, Clifton Park, New York

2 ServingsPrep/Total Time: 30 min.

Ingredients

6 ounces uncooked linguine
8 ounces broccoli rabe
2 garlic cloves, minced
1 tablespoon olive oil
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon crushed red pepper flakes
1/2 cup chicken broth, divided
2 tablespoons minced fresh parsley
2 tablespoons 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.

2 of 2

Broccoli Rabe & Garlic Pasta for 2 (continued)

Directions (continued)

Yield: 2 servings.

Nutrition Facts: 1-1/2 cups equals 429 calories, 10 g fat (2 g saturated fat), 5 mg cholesterol, 518 mg sodium, 69 g carbohydrate, 3 g fiber, 18 g protein.

Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.