Brown Rice Fusilli with Broccoli Rabe or Greens
- Total Time
- 20 minutes
- Rating
- Comments
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Ingredients
- 1bunch broccoli raab (about 1 pound), washed in 2 changes of water
- Salt to taste
- 2tablespoons olive oil
- 2garlic cloves, minced
- ¼ to ½teaspoon red pepper flakes (to taste)
- ¾pound brown rice fusilli
- ½cup grated Parmesan, or a mix of pecorino and Parmesan
Nutritional analysis per serving (4 servings)
473 calories; 15 grams fat; 4 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 72 grams carbohydrates; 8 grams dietary fiber; 0 grams sugars; 16 grams protein; 524 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of water to a boil. Trim off the bottoms of the broccoli raab stems and slice the remaining part of the stems about ½ inch thick. When the water comes to a boil, season generously with salt and add the broccoli raab. Cook for 4 minutes, or until tender, and transfer using a spider or a slotted spoon to a bowl of ice cold water. Let sit for a few minutes and drain. Squeeze out water and chop fine. Set aside the water for the pasta.
- Step 2
Heat the oil over medium heat in a large nonstick skillet and add the garlic and red pepper flakes. Cook until the garlic smells fragrant, 30 seconds to a minute, and add the broccoli raab. Toss together for a minute, season to taste with salt, and remove from the heat but keep warm.
- Step 3
Bring the water back to a boil and add the fusilli. Cook al dente, about 9 minutes. Stir ½ cup of the pasta water into the greens. Drain and toss the pasta with the greens and cheese. Serve at once.
Private Notes
Comments
This was a delightful and easy dinner! I happened to have broccoli raab from my farmers market and all the other ingredients on hand. I’ve made something similar with kale, but without the pasta. I find that microwaving the greens first then rinsing in cold water avoids having to boil them. I also used some additional ingredients: I sautéd thinly sliced trumpet royal mushrooms with the garlic, then added some plumped golden raisins and sliced Kalamata olives with the broccoli raab to the skillet. Raisins take the edge off bitter greens. I moistened it with about a cup of the pasta cooking water, then added the al dente fusilli to the skillet with the vegetables. I used both kinds of cheeses (grated parmigiana reggiano and pecorino Romano) and a drizzle of olive oil. 30 minutes from prep to table, dinner for two with a glass of Cabernet!