Taste of Home
Linguine with Broccoli Rabe & Peppers
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 6 servings.
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, Delaware
Ingredients
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1 pound broccoli rabe
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1 package (16 ounces) linguine
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3 tablespoons olive oil
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2 anchovy fillets, finely chopped, optional
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3 garlic cloves, minced
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1/2 cup sliced roasted sweet red peppers
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1/2 cup pitted Greek olives, halved
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1/2 teaspoon crushed red pepper flakes
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1/4 teaspoon pepper
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1/8 teaspoon salt
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1/2 cup grated Romano cheese
Directions
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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.
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2.
Meanwhile, in a large skillet, heat oil over medium-high heat. Add anchovies and garlic; cook and stir 1 minute. Stir in red peppers, olives, pepper flakes, pepper and salt.
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3.
Add linguine and broccoli rabe to skillet; toss to combine, adding reserved pasta water as desired to moisten. Serve with cheese.
Nutrition Facts
1-1/4 cups: 429 calories, 15g fat (4g saturated fat), 2mg cholesterol, 487mg sodium, 60g carbohydrate (4g sugars, 5g fiber), 17g protein.
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