This is a quick, summery pasta dish that works great with whole wheat or brown rice pasta! Simple, fun, and refreshing!
1 large bunch broccoli rabe, washed well, trimmed and chopped
2 cups grape or cherry tomatoes halved
1 onion chopped
4 cloves garlic, pressed
1 Tbsp red pepper flakes
2 Tbsp butter
Salt and pepper to taste
3 Tbsp chopped basil
1 cup parmesan cheese finely grated
1 pound pasta cooked as per package instructions
For this recipe I like to have all the veggies/herbs/cheese prepped and ready to go before I start
cooking. So your first step is to ready the veggies by preparing as described above. Once the
vegetables are prepped, begin to boil water for pasta. (Pasta cooking varies with variety, photos feature brown rice pasta).
In a large pan heat butter for 1 minute over high heat. Add the onions and red pepper flakes.
Allow the onions to absorb red pepper flake flavor by sauteing for 5 minutes over medium to
high heat. Add the garlic and saute for one additional minute.
Add the tomatoes and continue to stir/saute for 5 minutes. The tomatoes should reduce and
release liquid. Once this occurs, add the broccoli rabe and cover before stirring. Allow the mixture to sit, covered over medium heat for 2 minutes. Removed lid and stir. Increase heat to high and continue to stir. (Constantly check your pasta water and aim to drain pasta just as your sauce is ready)! Broccoli rabe is great when fully cooked and wilted. This can take between 5-10 minutes depending on the size you have chopped and your desired outcome. Occasionally check the greens to insure they are cooked to your liking! Salt and pepper to taste.
When pasta is ready drain the water and toss in a small dash of olive oil. Plate the pasta on 4 plates or bowls. Add the sauce atop the noodles. Garnish with cheese followed by basil! Enjoy with a fresh green salad and some garlic bread!
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