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Linguine with Broccoli Rabe & Peppers Recipe
Linguine with Broccoli Rabe & Peppers Recipe photo by Taste of Home

Linguine with Broccoli Rabe & Peppers Recipe

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Broccoli rabe is one of my favorite veggies. Since it cooks right with the pasta, you can multitask. Before you know it, dinner is served. —Gilda Lester, Millsboro, DE
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 6 servings

Ingredients

  • 1 pound broccoli rabe
  • 1 package (16 ounces) linguine
  • 3 tablespoons olive oil
  • 2 anchovy fillets, finely chopped, optional
  • 3 garlic cloves, minced
  • 1/2 cup roasted sweet red pepper strips
  • 1/2 cup pitted Greek olives, halved
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • 1/2 cup grated Romano cheese

Nutritional Facts

1-1/4 cups equals 426 calories, 15 g fat (4 g saturated fat), 10 mg cholesterol, 495 mg sodium, 60 g carbohydrate, 5 g fiber, 17 g protein.

Directions

  1. Cut 1/2 in. off ends of broccoli rabe; trim woody stems. Cut stems and leaves into 2-in. pieces. Cook linguine according to package directions, adding broccoli rabe during the last 5 minutes of cooking. Drain, reserving 1/2 cup pasta water.
  2. Meanwhile, in a large skillet, heat oil over medium-high heat. Add anchovies and garlic; cook and stir 1 minute. Stir in red pepper strips, olives, pepper flakes, pepper and salt.
  3. Add linguine and broccoli rabe to skillet; toss to combine, adding reserved pasta water as desired to moisten. Serve with cheese. Yield: 6 servings.
Editor’s Note: This recipe was tested with Vlasic roasted red pepper strips.
Originally published as Linguine with Broccoli Rabe, Peppers & Olives in Simple & Delicious December/January 2014

Nutritional Facts

1-1/4 cups equals 426 calories, 15 g fat (4 g saturated fat), 10 mg cholesterol, 495 mg sodium, 60 g carbohydrate, 5 g fiber, 17 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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Reviewed Dec. 18, 2013

Made this for dinner with my parents. They loved it.

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