Broccoli rabe, known in Italy as rapini, is a wonderful and underused vegetable. It is nutritious, and delicious, and will make for a great and hearty vegetable on your table that your family will love.
And, as a great bonus, it is crazy easy to cook.
If you are brave enough to give it a try, it is fabulous when served with pasta, olive oil and lots of Parmigiano-Reggiano.
BROCCOLI RABE AND PASTA
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1 pound your favorite long pasta
1 pound broccoli rabe
2-3 cloves chopped garlic
Prepare the pasta according to the package directions, but remove and drain 1 minute before done. Sauté the garlic in a fair amount of olive oil, add the broccoli robe and toss over med low heat until just tender, but still with a good crunch. Toss the pasta and broccoli rabe in the garlic oil for a minute or two. The pasta should be perfectly done now. Plate it, shave on nice pieces of Parmigiano-Reggiano and serve at once. Always have a bottle of good, green olive oil on the table, just in case someone wants a little more. Serve with hearty, crusty locally made bread.