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.