Saturday, July 7, 2012

Pasta Shells with Broccoli Rabe

Broccoli Rabe originated in the Mediterranean so you will find it quite often used in pasta dishes  along the Liguria Coast. The combination of the broccoli rabe and pecorino Romano is truly delightful!  This is a quick and easy pasta dish that is both flavorful and healthy!

½ Pound Pasta Shells
¼ Bunch Broccoli Rabe
1 to 2 Cloves Garlic minced
1/8 t. Red Pepper Flakes
6 T. Extra Virgin Olive Oil
½ Cup Pecorino Romano grated
Bring a large pot of salted water to the boil
Remove and discard the large stems from the Broccoli Rabe, then chop the leaves, small stems and flowerets 
Add the pasta and broccoli rabe to the pasta water and cook until the pasta is al dente
While pasta is boiling heat the olive oil, garlic and red pepper flakes over low
Strain the pasta and broccoli rabe then add to the olive oil
Turn heat up to high and cook for 2 minutes
Top with Pecorino Romano and serve

1 comment:

  1. Looks awesome...and I lovelovelove broccoli rabe ! You make it easy for me to follow along xxoo