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Mike Waters
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Broccoli Rabe and Garlic Pasta

A super-flavorful dish for a Meat-Free Monday and it comes together quickly too!

12 oz uncooked linguine
1 pound broccoli rabe
3 garlic cloves minced
2 tbsp olive oil
1/4 tsp salt
1/4 tsp pepper
1/4 tsp crushed red pepper flakes
1 cup chicken broth, divided
1/4 cup minced fresh parsley
1/4 cup shredded Parmesan cheese

Cook linguine according to package directions.  Meanwhile, trim 1/2 inch from broccoli rabe stems; discard any coarse or damaged leaves.  Rinse broccoli rabe in cold water and cut into 2-inch pieces; set aside.

In a large skillet; saute garlic in oil for 1 minutes.  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 lunguine; add to the pan.  Stir in the parsley and enough remaining broth to moisten the linguine.  Sprinkle servings with cheese. 

Image: Wikimedia Commons

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03/03/2014 10:15AM
Broccoli Rabe and Garlic Pasta
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