Broccoli Rabe & Garlic Pasta for 2 |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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âI 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.â âMary Ann Lee, Clifton Park, New York 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:
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.
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