Broccoli Raab Pasta

The stems and flowers, as well as the leaves are the prized parts of broccoli raab (also known as rapini). It is packed with vitamins and minerals.


1 bunch broccoli raab

1/2 to 3/4 pound pasta (for example penne)

1/3 cup olive oil

4 cloves garlic

1/2 teaspoon red pepper flakes, or to taste salt


Wash and chop the broccoli raab after discarding the tougher stem bottoms. Put a bit of water in a frying pan or pot, add the raab and cover. Steam-cook until tender -- less than five minutes.

Cook the pasta until al dente, drain.

Heat the oil in a 12-inch heavy skillet over moderately low heat. Add the garlic and red pepper flakes and cook, stirring until the garlic is golden, about 1 minute. Add the broccoli raab and salt to taste and cook for an additional 5 minutes, stirring occasionally. Toss the pasta and raab together. Serve with jack or Parmesan cheese.

meal or course