Pasta With Spicy Broccoli Rabe and Pine Nuts
Published March 19, 1994
- Total Time
- About 30 minutes
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Ingredients
2 bunches broccoli rabe (about 1 pound each), ends trimmed off, cut across into 1-inch pieces
1 pound penne
4 teaspoons olive oil
6 tablespoons pine nuts
8 cloves garlic, peeled and minced
4 tablespoons water
½ teaspoon dried red pepper flakes
2 teaspoons fresh lemon juice
2 teaspoons salt, plus more to taste
Freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
96 grams carbs; 608 calories; 6 grams monosaturated fat; 6 grams polyunsaturated fat; 2 grams saturated fat; 16 grams fat; 11 grams fiber; 888 milligrams sodium; 24 grams protein; 5 grams sugar
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 lightly salted water to the boil. Add the broccoli rabe and blanch for 1 minute. Drain and pat dry. Bring another large pot of salted water to the boil. Add the penne and cook until al dente, about 10 minutes.
- Step 2
Meanwhile, heat 2 teaspoons of the olive oil in a large nonstick skillet over medium heat. Add the pine nuts and cook, tossing frequently, until lightly toasted, about 2 minutes. Add the garlic and cook, stirring constantly, for 30 seconds. Add the broccoli rabe, the water and the red pepper flakes and cook until tender, about 5 minutes.
- Step 3
Drain the pasta and add the broccoli rabe mixture, the remaining 2 teaspoons olive oil, the lemon juice, salt and pepper to taste. Toss to combine. Divide among 4 plates and serve immediately.
Private Notes