Pasta With Spicy Broccoli Rabe And Pine Nuts Recipes

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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

SPICY TEMPEH AND BROCCOLI RABE WITH ROTELLE



Spicy Tempeh and Broccoli Rabe With Rotelle image

One of my absolute favorite vegan dishes that is reminiscent of the Italian dish with sausage. Any shape pasta will work, but I've found that the spiral shaped works best. I have also made this with just spinach or regular broccoli in place of the broccoli rabe.

Provided by EmilyStrikesAgain

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 17

1/2 lb whole wheat spiral pasta or 1/2 lb other spiral-shaped pasta
1 (15 ounce) package tempeh, cubed
1/2 cup vegetable broth, plus
2 tablespoons vegetable broth
2 tablespoons soy sauce
2 tablespoons tomato paste
1 garlic clove, pressed
1 tablespoon fennel seed
1 teaspoon red pepper flakes (to taste)
1 1/2 teaspoons dried oregano
1/2 teaspoon red wine vinegar
1/4 cup olive oil
5 garlic cloves, sliced thinly
1 bunch broccoli rabe, tough stems trimmed, chopped coarsely (1/2-3/4 pound)
2 -3 tablespoons water or 2 -3 tablespoons vegetable broth
2 teaspoons red wine vinegar or 2 teaspoons balsamic vinegar
salt & freshly ground black pepper

Steps:

  • Bring a large pot of salted water to boil, add the pasta and cook according to the package directions, usually about 10 minutes. Drain the pasta, toss with a teaspoon or two of olive oil and keep covered either in a large covered serving bowl or the cooking pot. While your pasta is boiling, prepare the other ingredients/.
  • Tempeh: Place the tempeh in a large, nonstick skillet. In a measuring cup, whisk together the vegetable broth, tomato paste, soy sauce, garlic, fennel seeds, red pepper flakes, and oregano. Pour over the tempeh, stir to coat, and cook over medium heat until the liquid starts to simmer. Cover the pan and steam the tempeh for 8 minutes, or until most of the liquid is absorbed and the tempeh is tender. Stir a few times while tempeh is steaming.
  • Transfer the tempeh to a bowl and crumble about half the cubes with the back of a spoon.
  • Wipe down the skillet to remove any leftover tempeh sauce, return the skillet to medium heat and add 2 tablespoons olive oil. To test the heat, drop a bit of tempeh into the oil- when it sizzles, the oil is hot enough. Add the tempeh and stir-fry for 4 to 5 minutes, until it begins to brown. Remove from heat, add to the pasta, and keep covered.
  • Broccoli rabe: Pour the remaining olive oil into the pan and add the sliced garlic. When the garlic begins to sizzle, stir and cook it for about a minute. Add the broccoli rabe, stir to coat it with the oil, sprinkle with a little salt, and cover the pan. Cook for about 2 minutes. Sprinkle with 2 tablespoons of the white wine and steam for 8 to 10 minutes, until the broccoli rabe is bright green and its stems are tender (you may need to do this in 2 batches, just add the second batch of broccoli rabe when the first batch has wilted enough to leave room in your pan).
  • Remove the cover and continue to saute for an additional minute or two, until any excess liquid is evaporated. Pour the cooked broccoli rabe onto the tempeh and pasta, sprinkle with red wine vinegar, season with salt and pepper, and toss everything to mix.

Nutrition Facts : Calories 555.1, Fat 26.2, SaturatedFat 4.4, Sodium 583.1, Carbohydrate 57.7, Fiber 6.1, Sugar 1.3, Protein 30

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

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