Broccoli Rabe Pasta

 

Broccoli Rabe Pasta/nourishyourselfnow.com

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!

Serves 3-4

Prep Time: 20 minutes      Cook Time: 20 minutes

Ingredients

1 large bunch of broccoli rabe, trimmed, tough stems cut off, cut into 1″ pieces

sta/nourishyourselfnow.com

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

 

Directions

  • 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.

sta/nourishyourselfnow.com

Advertisements

2 thoughts on “Broccoli Rabe Pasta

  1. lanadege says:

    Thank you for this great recipe (though I do not care for nutritional yeast). I love rapini and never miss buying a bunch or two when I see it at WF.

    Like

    • Nourish Yourself Now says:

      Thank you! My pleasure! Have to admit, I am a recent “convert” to nutritional yeast, and use it sparingly. I noticed that to me there is a huge taste difference between the very small flakes and the larger ones. I much prefer the larger ones!

      Like

Leave a Comment

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s