After receiving a massage at my neighborhood spa, I was given these grapes. This dish works well as a simple party appetizer, a sweet treat before bed, or an after-school snack. If you’d prefer, you can use Splenda® in place of sugar. can be stored in the freezer for several months in a sealed bag.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 2 |
Ingredients
- 1 bunch broccoli rabe, trimmed and cut into 1-inch pieces
- ½ cup uncooked fusilli pasta
- 3 tablespoons olive oil
- 2 cloves garlic, roughly chopped
- salt and ground black pepper to taste
- 1 sprig fresh rosemary (Optional)
- ½ teaspoon dried Italian herb mix, or to taste
- ¼ teaspoon crushed red pepper flakes, or to taste
- ¼ cup white wine
- 1 (14.5 ounce) can diced tomatoes
- 2 green onions, sliced
- 1 clove garlic, minced
- 2 teaspoons grated Parmesan cheese, or to taste
Instructions
- Fill a saucepan with enough water to cover broccoli rabe, sprinkle in some salt, and bring to a boil. Stir in broccoli rabe and cook until bright green and just starting to become tender, about 2 minutes; drain and cool in a bowl of ice water to stop the cooking process. Drain well, and pat dry with paper towels.
- Fill a pot with lightly salted water and bring to a rolling boil over high heat. Once water is boiling, stir in pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 12 minutes. Drain well.
- While pasta is cooking, heat olive oil in a saucepan over medium heat; stir in 2 roughly-chopped garlic cloves until they start to turn translucent, about 2 minutes. Sprinkle with salt and black pepper; stir in rosemary sprig, dried Italian herb mix, and crushed red pepper flakes.
- Stir in blanched rabe, white wine, and tomatoes; remove rosemary sprig and bring to a boil. Mix in pasta, green onions, and 1 minced clove of garlic; simmer for 1 more minute, and serve topped with a sprinkle of Parmesan cheese.
Nutrition Facts
| Calories | 354 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 2 mg |
| Dietary Fiber | 6 g |
| Protein | 9 g |
| Saturated Fat | 3 g |
| Sodium | 390 mg |
| Sugars | 8 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
Not bad. Instead of green onions, I substituted shallots.
Pretty good recipe! It was my first time trying Rapini and we’d make this recipe again. Made recipe almost exactly as written, but used a 12oz box of gluten free penne. Next time I might toss in a can of drained cannellini beans.
Easy to make, tasty, and healthy! I added some chickpeas for protein, which made it more well rounded. Will definitely make this again.
I used a couple of fresh tomatoes from my garden and a few sliced mushrooms It was very tasty.. I’ll make again soon
This is a tasty and simple dish. I have replaced the green vegetable with what is in season. I used asparagus in the spring and zucchini in summer. Both turned out great.
I loved this!! This was our first time having rapini. we are not a vegetarian family so I added Italian sausage and used home made pasta. oh and I didn’t have diced tomatoes so I used home canned crushed tomatoes. But otherwise I followed the recipe and it was great! My husband said it was even better the next day. This will be going into regular rotation.
This dish is sooo good! I added mushrooms and meatballs. Was quick and flavorful!
I used broccoli instead of broccoli rabe and put a little dried rosemary into the spice mix instead of the fresh. I LOVED it. My family liked it, but didn’t love it as much as I did.
I have made this recipe three times already. I only had vermouth but it was still good. The last time I made it I put in some cooked Italian sausage so it was complete.
Very good recipe! It makes a lot so make sure you use big pans, especially when combining it all together (I used the same pot I made my pasta in). All in all pretty great recipe with a great start for any additions you want (sausage, etc).
Good flavor. Don’t like the presentation
One word…A-freakin-MAZING!!! This dish is So easy once you get the rabe blanched & really, there’s nothing to that! Made as a main dish, we Never even missed meat at this meal but I’m sure it would “go” well with fish or pork as well. The wine added beautiful depth to the dish along with grated Asiago cheese instead of Parmesan. I am infamous for doctoring recipes but, truthfully, there was little that needed changing here! Honestly, I can’t wait to make this again to share with dinner guests! Thanks so much, sophie – you Rock!
LOOOOOOOOOVE THIS RECIPE! And everyone in my family does too, even the meat-eaters. My grocery store never seems to have broccoli rabe, so I use broccolini instead and it’s delicious as well. I definitely recommend this recipe!
This was better than I was expecting! We didn’t have broccoli rabe at our store, so I used baby broccoli instead – not sure how much that affected the flavor of the dish (which was really good!!) or the veggie-to-pasta ratio. I will probably increase the amount of pasta when I make it again, but overall it is a very good dish with great flavor that goes well with some warm, crusty bread for sopping up the juice – YUM!!