Broccoli Rabe & Garlic Pasta

By newbaucher

“I created this because I needed a quick entrée with few ingredients. The garlic flavored oil makes the broccoli rabe less bitter, and with toasted garlic, it's a great dish.” —Mary Ann Lee, Clifton Park, New York

Ingredients

• 12 ounces uncooked linguine
• 1 pound broccoli rabe
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon crushed red pepper flakes
• 1 cup chicken broth, divided
• 1/4 cup minced fresh parsley
• 1/4 cup shredded Parmesan cheese

Details

Servings 4

Preparation

Step 1

Cook linguine according to package directions. Meanwhile, trim 1/2 in. from broccoli rabe stems; discard any coarse or damaged leaves. Rinse broccoli rabe in cold water and cut into 2-in. pieces; set aside.
In a large skillet, saute garlic in oil for 1 minute. Add the broccoli rabe, salt, pepper, pepper flakes and 1/2 cup broth. Bring to a boil.
Reduce heat; cover and cook for 3-5 minutes or until broccoli rabe is tender. Drain linguine; add to the pan. Stir in parsley and enough remaining broth to moisten the linguine. Sprinkle with cheese. Yield: 4 servings.