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Broccoli Rabe & Garlic Pasta for 2 Recipe
Broccoli Rabe & Garlic Pasta for 2 Recipe photo by Taste of Home

Broccoli Rabe & Garlic Pasta for 2 Recipe

Publisher Photo
“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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 2 servings

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

Nutritional 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.

Directions

  1. 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.
  2. 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.
  3. 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. Yield: 2 servings.
Originally published as Broccoli Rabe & Garlic Pasta for 2 in Taste of Home

Nutritional 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.

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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