Pasta Aglio e Olio with Broccoli Rabe
Ingredients
The pasta
The vegetables
-
1
head
broccoli rabe
-
2
cloves
garlic, finely minced
-
1
teaspoon
Italian parsley, finely chopped
The sauce
-
3-4
tablespoons
extra virgin olive oil
-
1
pinch
crushed red pepper flakes
-
to taste
sea salt
-
to taste
black pepper
-
4
tablespoons
grated Romano cheese
Instructions
- Cook the pasta according to package instructions and set aside.
- Wash and clean the broccoli rabe, removing most of the stem.
- In a large sauté pan, place the broccoli rabe with about a cup of water over high heat, then reduce to simmer and cook until tender, about 10 minutes.
- Remove the broccoli rabe from the pan and set aside.
- Add olive oil to the pan along with the garlic and sauté over low heat until fragrant.
- Return the broccoli rabe to the pan with red pepper flakes and mix well.
- Add the cooked pasta to the pan, season with salt, black pepper, parsley, and half of the grated Romano cheese.
- If the pasta is dry, add more olive oil or some reserved pasta water.
- Serve the pasta in bowls topped with additional grated cheese, black pepper, and parsley.
Nutrition Facts (estimated)
Servings
2
Calories
408
Total fat
25g
Total carbohydrates
36g
Total protein
10g
Sodium
122mg
Cholesterol
10mg
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