HealthNotes

Orecchiette With Broccoli Rabe

Ingredients

• 12 oz orecchiette

• 2 lbs broccoli rabe or broccoli, (about 4 cups)

• 2 Tbs extra virgin olive oil

• 4 cloves garlic, minced

• 1/4 tsp red pepper flakes, (or more)

• 1/2 tsp salt (sea salt if on a corn-free diet*)

• 1/2 cup freshly grated Parmesan cheese*

Orecchiette means “little ears”—any small sized pasta shape such as penne would work in this. If you can’t find broccoli rabe, standard broccoli works fine.

Directions

• Boil water for pasta. Cook pasta in boiling water until al dente. Drain, reserving about 1 cup (250mL) of the cooking liquid.
• Meanwhile, trim the broccoli rabe into pieces about 2 inches (5cm) long, removing any stalks that are larger than 1/2-inch (1.25cm) in thickness. Chop coarsely.
• Heat olive oil in a large skillet and add garlic. Cook until the garlic is fragrant. Add broccoli rabe, salt and red pepper flakes and sauté for 1–2 minutes. Add the 1 cup (250mL) of reserved cooking water and cook for about 5 minutes, until the broccoli is a vibrant dark green color. Transfer the pasta to the skillet and toss to coat the pasta with the vegetable and the juices. Serve with Parmesan cheese.