| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 1/2 pound orecchiette, (little ear shaped pastas) cooked al dente
- 2 1/4 to 2 1/2 pounds, broccoli rabe 2 large bunches
- Salt
- 1/3 cup extra-virgin olive oil, 4 or 5 turns of the pan
- 6 to 8 cloves garlic, finely chopped
- 1 full teaspoon red pepper flakes
- 1/2 cup freshly grated Parmigiano-Reggiano
- Black pepper
Instructions
- Place a pot of water on the stove to bring to a boil for pasta. Cover pot to bring water to a boil. Salt the water to season it and add half a pound of “little ears” pasta. Cook to al dente, about 7 minutes.
- Trim ends off broccoli rabe, coarsely chop it and add it to a deep skillet. Add 2 or 3 cups of water to the pan. Cover the pan and bring the broccoli rabe to a boil. When the rabe wilts down into the pan, salt it. Simmer the rabe for about 7 minutes until tender and no longer bitter. The color should remain deep green. Drain the rabe and reserve. Return the deep skillet to the stove and place it over medium heat. Add 5 turns of the pan of extra-virgin olive oil, chopped garlic, crushed red pepper flakes and saute 2 to3 minutes, stirring frequently. Add broccoli rabe and turn to coat them in garlic oil. Drain pasta reserving 3/4 cup of pasta water. Add the pasta and water to the pan. Toss pasta and broccoli rabe with lots of grated cheese, salt and pepper, to your taste. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 513 |
| Total Fat | 25 g |
| Saturated Fat | 6 g |
| Carbohydrates | 53 g |
| Dietary Fiber | 10 g |
| Sugar | 3 g |
| Protein | 23 g |
| Cholesterol | 13 mg |
| Sodium | 858 mg |
Reviews
Delicious & way too easy! Needs a lot of seasoning, salt, especially!
This is a family standard for us! Simple and quick. We love it! Good the next day, so cook extra…
I was looking for a light pasta/broccoli rabe dish to have alongside an Italian-style pork tenderloin. This was perfect! I didn’t have any orecchiette on hand, so I used whole wheat penne. The only thing I’ll do differently next time is to cut down on the olive oil. I think I’ll use 1/4 cup instead of 1/3 cup because it was a little on the oily side.
the way it’s been made forever!
I had this recipe and hadn’t tried it yet. Today I was searching for a recipe utilizing many veggies which needed to be used soon and found this and made many additions to the original. My husband and I loved the result. I sauted onion, red and yellow peppers, mushrooms tnen added in the garlic(8 cloves). I also added some feta to the pasta. Thanks soooo much for getting me on the right track, I promise I’ll do you version next time.
I watch your shows all the time- you’re so much fun!!
I watch your shows all the time- you’re so much fun!!
it was different!
This was so good. It is a nice light pasta dish that went great as a side dish for chicken. I always love Rachael’s recipes because they are so easy to follow and turn out great every time. If you haven’t got her new magazine, Everyday Rachael Ray, you should. I got a subscription for Christmas and LOVE IT!
This was the best and very easy.
My husband, who HATES broccoli loved this recipe!
My Boo loves Broccoli Rabe