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Spicy Broccoli Raab and Gemelli


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  • 8 oz gemelli
  • 1 small bunch broccoli raab, cut into 2 inch pieces (6 cups)
  • 1 15.5 oz can chickpeas, rinsed and drained
  • 3 T olive oil
  • 1/3 c dried currants or golden raisins
  • 4 cloves garlic minced
  • 1/4 t red pepper flakes
  • 1/3 c shelled roasted pistachios, coarsely chopped
  • 2 T Marsala wine, optional



Step 1

Cook gemelli according to the pakcage directions until al dente.
Blanch broccoli raab in pot of boiling slated water 2 mins, drain.
Heat large skillet over medium high heat. Add chickpeas and oil and cook 2 mins or until chickpeas start to pop. Add currents, garlic, red pepper flakes and broccoli raab; cook 3 to 4 minutes or until broccoli raab is tender.
Drain gemelli and transfer to serving bowl. Add broccoli raab mixture, pistachios, and Marsala wine.

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