Fusilli with Broccoli Rabe and Potatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Broccoli rabe resembles broccoli but has bigger leaves and smaller florets. It also has more of a peppery bite. You can substitute spinach or broccoli, if necessary. Ingredients:
1 cup low-salt chicken broth |
1 1/2 tablespoons extra-virgin olive oil |
1/2 teaspoon crushed red pepper |
1/8 teaspoon black pepper |
3 garlic cloves, minced |
2 cups cubed red potato (about 1 pound) |
2 pounds broccoli rabe, trimmed |
4 cups hot cooked fusilli or gemelli (about 8 ounces uncooked short twisted spaghetti) |
1/2 cup (2 ounces) grated fresh parmesan cheese |
Directions:
1. Combine the first 5 ingredients in a large bowl.
2. Place the potato in a saucepan, and cover with water; bring to a boil. Reduce heat, and simmer for 7 minutes or until potato is tender. Drain. Steam the broccoli rabe, covered, for 5 minutes. Cool. Squeeze out excess water, and coarsely chop. Add the potato, broccoli rabe, and pasta to broth mixture in bowl, and toss well. Top with cheese.
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