Wednesday, May 7, 2008


Penne with broccoli rabe (recipe in the comments)
Grilled bell peppers

Hot tea
Cocoa almonds
This is a very light dinner that highlights the spicy flavor of the broccoli rabe. Many people would want to have a heavy side dish with this (bean bruscetta, sounds good), but we usually just have it on its own. It really benefits from a colorful side dish, like multi-colored peppers or sauteed or broiled tomatoes. The original recipe didn't call for the whole wheat pasta, but we like it better with whole wheat. The nutty flavor really adds something to the overall flavor.

Prep Notes
Difficulty: Easy
Chopping: Broccoli rabe, garlic, peppers
Time: 25 minutes
Make ahead: Best made last minute.

J: "This was even better than usual tonight. I wish I knew what we did."
M: "Simple, but bold."

1 comment:

J said...

Penne with Broccoli Rabe – M & J and Wednesday is Spaghetti
Serves 3-4

1 pound whole wheat penne
1 bunch broccoli rabe, cut into small pieces (“hacked”)
3 T olive oil
2 garlic cloves, minced
½ cup grated Parmesan cheese
½ t red pepper flakes, or less to taste
Salt, to taste

Cook the pasta in a large pot of boiling water. About five minutes before the pasta is done, add the broccoli rabe to the boiling water and cook for five minutes or until the pasta is tender.

Meanwhile, in a small saucepan, warm the oil over medium heat. Add the garlic and cook stirring frequently, until it’s lightly browned, about 2 minutes. Remove from the heat.

Drain the pasta and broccoli rabe. Return to pan and add the garlic-oil, the Parmesan, the red pepper flakes, and toss to combine. Add salt to taste.