Pasta and Broccoletti (broccoli rabe) is a quick, easy and good for you Italian Pasta Recipe. The perfect weeknight Comfort Food Dinner.
I love fall and I love my mother-in-law’s vegetable garden! Yesterday I was out helping her pick all the goodies that are now fall ready and this is one of the vegetables that I can’t wait to pick.
It is one of my favourites, In Italian it is called broccoletti in english it is referred to as broccoli rabe or rapini. I love serving it as a sauteed vegetable, just like cicory or an even better, Pasta and Broccoletti (broccoli rabe).
I have to admit this is probably one of my favourite pasta dishes. And not only because it is super easy to make, although that does help but it is so delicious. Actually i think that sometimes the faster pasta dishes are actually the best.
Pretty well short or long pasta is good for this pasta and broccoletti (broccoli rabe) dish. Personally I prefer spaghetti, I like wrapping pasta around my fork with some of that delicious tasty broccoletti and olive oil taste mixed altogether.
Pasta and Broccoletti (broccoli Rabe)
Not only is this dish tasty but it is also really good for you and you can add as much broccoletti as you like, and topped with a nice helping of freshly grated parmesan cheese and dinner or lunch is served. Buon Appetito!
Pasta and Broccoletti (broccoli rabe)
A delicious and healthy Italian vegetarian pasta dish. The perfect weeknight meal.
- 2 cups Broccoli Rabe steamed or boiled until tender
- 1/3 cup olive oil
- 2 cloves garlic minced
- hot pepper flakes to taste
- 3 - 3 1/2 cups cooked pasta
In a large frying pan add oil, garlic, cooked broccoletti , salt and hot pepper flakes to taste, combine with two forks and heat thoroughly on medium/high heat for about 2-3 minutes turn off heat, then immediately add cooked pasta, a ladle of pasta water and cook tossing pasta until liquid has evaporated. Serve immediately with freshly grated parmesan cheese.
To clean broccoli rabe, leave the flower and a small part of the stem and a couple of leafs (the tender parts of the vegetable) , boil in unsalted water for approximately 10 minutes (you want it tender but not mushy, if the stem gives when pinched it is done)