Pasta With Spicy Broccoli Rabe And Pine Nuts Recipes

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BROCCOLI RABE & GARLIC PASTA



Broccoli Rabe & Garlic Pasta image

"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

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts : Calories 428 calories, Fat 10g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 518mg sodium, Carbohydrate 69g carbohydrate (5g sugars, Fiber 3g fiber), Protein 18g protein.

SPICY BROCCOLI RABE WITH PARMESAN AND PINE NUTS



Spicy Broccoli Rabe with Parmesan and Pine Nuts image

Provided by Rhoda Boone

Categories     Garlic     Side     Parmesan     Pine Nut     Broccoli Rabe     Anchovy     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 10

2 pounds broccoli rabe (about 2 bunches) trimmed and sliced into 2-inch pieces
3 tablespoons olive oil
4 garlic cloves, thinly sliced crosswise
1/2 to 3/4 teaspoon red pepper flakes
4 oil-packed anchovy fillets
1 teaspoon kosher salt, plus more for blanching
1/4 teaspoon freshly ground black pepper
2 tablespoons lemon juice
1 ounce parmesan, shaved in strips using a peeler (1/2 cup curls)
1/4 cup toasted pine nuts

Steps:

  • Fill a large pot with salted water and bring to boil over high heat. Fill a large bowl with ice water.
  • Add the rabe to the boiling water and cook until bright green, about 2 minutes. Drain and submerge in bowl of ice water until cool, about 2 minutes. Drain and set aside.
  • In a large skillet over medium heat, add the olive oil. Add the garlic, red pepper flakes, and anchovies, stirring and breaking up the anchovies with a wooden spoon. Cook until garlic is fragrant and light golden in color, 1 minute.
  • Add the rabe to the pan with any residual water. Cook, tossing occasionally, until the mixture starts to wilt, about 2 minutes. Add the salt and pepper and cook until rabe is crisp tender, about 3 minutes more.
  • Remove from heat and stir in lemon juice. Taste and adjust seasoning. Spoon onto plates or a platter and top with parmesan and pine nuts.

PASTA WITH SPICY BROCCOLI RABE AND PINE NUTS



Pasta With Spicy Broccoli Rabe and Pine Nuts image

Provided by Molly O'Neill

Categories     pastas, main course, side dish

Time 30m

Yield Four servings

Number Of Ingredients 10

2 bunches broccoli rabe (about 1 pound each), ends trimmed off, cut across into 1-inch pieces
1 pound penne
4 teaspoons olive oil
6 tablespoons pine nuts
8 cloves garlic, peeled and minced
4 tablespoons water
1/2 teaspoon dried red pepper flakes
2 teaspoons fresh lemon juice
2 teaspoons salt, plus more to taste
Freshly ground pepper to taste

Steps:

  • Bring a large pot of lightly salted water to the boil. Add the broccoli rabe and blanch for 1 minute. Drain and pat dry. Bring another large pot of salted water to the boil. Add the penne and cook until al dente, about 10 minutes.
  • Meanwhile, heat 2 teaspoons of the olive oil in a large nonstick skillet over medium heat. Add the pine nuts and cook, tossing frequently, until lightly toasted, about 2 minutes. Add the garlic and cook, stirring constantly, for 30 seconds. Add the broccoli rabe, the water and the red pepper flakes and cook until tender, about 5 minutes.
  • Drain the pasta and add the broccoli rabe mixture, the remaining 2 teaspoons olive oil, the lemon juice, salt and pepper to taste. Toss to combine. Divide among 4 plates and serve immediately.

Nutrition Facts : @context http, Calories 608, UnsaturatedFat 12 grams, Carbohydrate 96 grams, Fat 16 grams, Fiber 11 grams, Protein 24 grams, SaturatedFat 2 grams, Sodium 888 milligrams, Sugar 5 grams

PASTA WITH PANCETTA, BROCCOLI OR BROCCOLI RABE AND PINE NUTS



Pasta With Pancetta, Broccoli or Broccoli Rabe and Pine Nuts image

Pappardelle - wide, ribbon-like pasta - is dressed with pancetta, broccoli and Pecorino Romano cheese with a lovely result. Adapted from Bon Appetit.

Provided by Sandi From CA

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

4 tablespoons extra virgin olive oil, divided
3 garlic cloves, peeled and flattened
1 medium onion, chopped
salt and pepper, to taste
3 ounces thinly sliced pancetta, chopped
1 teaspoon fennel seed, crushed
1/4 teaspoon dry crushed red pepper (optional)
1 bunch broccoli or 1 large broccoli rabe, stems sliced 1/2-inch thick, tops cut into 2-inch pieces
1 cup water
1 (8 7/8 ounce) package dried pappardelle pasta
1 cup freshly grated pecorino romano cheese, plus additional for serving
1/2 cup pine nuts, toasted

Steps:

  • Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add garlic and cook until golden brown, stirring frequently, about 3 minutes.
  • Discard garlic. Add onion, pancetta and fennel seeds to skillet; sauté until onion is tender and pancetta begins to brown, about 8 minutes. Add crushed red pepper (if using), then broccoli stems and cook 4 minutes to soften slightly, stirring occasionally. Stir in broccoli tops, sprinkle with salt, and add 1 cup water. Cover and cook until stems and tops are tender, about 5 minutes. Season to taste with salt and pepper.
  • Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1 cup cooking liquid.
  • Add pasta to skillet with broccoli and stir over low heat to combine, adding reserved cooking liquid by tablespoonfuls to moisten if necessary. Stir in remaining 2 tablespoons oil and 1 cup cheese. Season to taste wtih salt and a generous amount of pepper.
  • Transfer to large shallow bowl. Sprinkle with pine nuts and serve, passing additional grated cheese separately.

Nutrition Facts : Calories 535.3, Fat 26.7, SaturatedFat 2.9, Sodium 58.3, Carbohydrate 63.1, Fiber 7.3, Sugar 6.1, Protein 15.4

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