Whenever I see a beautiful bunch of broccoli rabe or rapini, I cannot resist. I am a big fan of this slightly bitter, cruciferous green vegetable. Italians have many different names for this vegetable. In southern Italy in Puglia, where I was so fortunate to visit, it’s called cime de rape (“turnip tops”, which makes sense once you know that rapini is in the same subspecies as the turnip). It’s most often prepared with LOTS of garlic and hot pepper. Here’s my version, sans the olive oil! Guten Appetit!
Prep Time: 20 minutes Cook Time: 20 minutes
1 large bunch of broccoli rabe, trimmed, tough stems cut off, cut into 1″ pieces
2 generous cups of whole grain farfalle (bow tie) pasta, approx. 5 oz.
1 leek, white and light green parts only, cut length wise and then cut thinly cross wise
1/2 tsp. of hot pepper flakes
3-4 large cloves of garlic, minced (or more to taste!)
zest of 1 lemon
3 Tbsp. nutritional yeast flakes
2 Tbsp. apple cider vinegar
sea salt to taste (optional)
squeeze of fresh lemon juice
vegetable broth (low-sodium store- bought or homemade) or water for sautéing
- Heat a large pot of water and boil pasta according to package instructions. ( Add broccoli rabe during the last 4 minutes of cooking time.Drain pasta and broccoli rabe together and add immediately to your prepared sauté pan.)
- While pasta is cooking, heat a large sauté pan over medium-high heat and add sliced leeks.
- Sauté for 4-5 minutes, until leeks soften. Add vegetable broth as needed, to prevent leeks from sticking.
- Add hot pepper flakes and garlic, sauté for another 2-3 minutes
- Add apple cider vinegar and lemon zest. Stir through and cook for another minute.
- Add pasta, broccoli rabe and nutritional yeast. Add more vegetable broth, if needed. Stir through.
- Add sea salt, if using.
- Squeeze fresh lemon juice over dish, just before serving.