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Broccoli Rabe & Garlic Pasta

 Broccoli Rabe & Garlic Pasta
“I created this because I needed a quick entrée with few ingredients. The garlic flavored oil makes the broccoli rabe less bitter, and with toasted garlic, it's a great dish.” —Mary Ann Lee, Clifton Park, New York
4 ServingsPrep/Total Time: 30 min.


  • 12 ounces uncooked linguine
  • 1 pound broccoli rabe
  • 3 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1 cup chicken broth, divided
  • 1/4 cup minced fresh parsley
  • 1/4 cup shredded Parmesan cheese


  • 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.
  • Yield: 4 servings.

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Broccoli Rabe & Garlic Pasta (continued)

Nutritional Facts: 1-1/2 cups equals 428 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.