You know those nights where you wish elves (or Domino's) would magically make dinner appear? Those nights I usually end up with some variation on pasta. Here's one I've been experimenting with.
Unless you're at the health food store, broccoli rabe may mystify the cashier. It's a bitter green with mini broccoli-looking "flowers" and has long been used in Italian cooking. In my supermarket, they keep it right next to the broccoli, when they have it. The standard is orecchiette pasta with broccoli rabe. It goes well with sausage, but I always make mine meatless.
Here's what you'll need:
- 1 bunch broccoli rabe (could use other bitter greens too, but may need to adjust cooking times)
- 1-3 tbsp extra virgin olive oil (the lower amount for non-stick pan)
- 3-10 cloves fresh garlic, sliced (your preference - I like tons)
- 1-2 teaspoons red chili flakes, or to taste
- 1/2 to 1 pound whole wheat pasta (I generally use 3/4 of the box)
- Freshly grated parmesan cheese (parm. reggiano is the best)
Boil a large pot of water (big enough for cooking pasta too). When it is boiling, add the broccoli rabe whole for about 5 minutes.
Remove borccoli rabe carefully with tongs to a cutting board (may want to put a towel underneath, or use cutting board with a "moat") and let cool for a minute.
Heat the olive oil in a large skillet over medium-high heat.
Salt the still-boiling water, add the pasta and cook according to package directions (usually about 10 minutes for whole wheat pasta). [I used to use separate water to boil the pasta, thinking my picky child would notice if her plain pasta tasted like bitter greens -- she didn't.]
Cut the boiled broccoli rabe into roughly 1-inch pieces.
When the oil is hot, add the garlic and chili flakes and cook for about 30 seconds. Then add the broccoli rabe, before the garlic has a chance to brown. Stir to coat the broccoli rabe in oil, then add about 1/4 cup of the pasta water, straight from the pasta pot. Reduce heat for the broccoli rabe pan to medium, and stir occasionally while the pasta cooks, adding a little more pasta water if needed to keep it moist.
When the pasta is cooked to al dente, drain it and add straight to the broccoli rabe pan (remember to set some plain pasta aside first for any picky eaters). Stir and turn off the heat.
The amount of pasta you use is personal preference. Above, I added too many noodles (the whole box). Serve with grated parmesan on top.
If you're looking for simple ways to add some meatless meals, or just an easy weeknight dinner, give broccoli rabe a try. (It's in-season in Maryland early in the CSA season; last year we got some in late May.)
Call for help: Need some new weeknight standbys. What are your go-to quick dinners?