Pasta-Shell Risotto with Broccoli Rabe |
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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Slowly cooking the pasta risotto-style by ladling hot broth over it allows the shells to soak up all of the broth's aroma and results in a velvety, creamy texture. The bitter bite of the greens adds just enough edge. Ingredients:
1 quart reduced-sodium chicken broth |
1 quart water |
1 bunch broccoli rabe |
1/4 cup olive oil |
1 medium onion, chopped |
2 garlic cloves, chopped |
1 lb medium pasta shells |
1/2 cup grated parmigiano-reggiano |
Directions:
1. Bring broth, water, and 1 teaspoon salt to a boil in a medium saucepan, then reduce heat and keep at a bare simmer.
2. Trim tough stem ends from broccoli rabe, then cut remaining stems crosswise into 1-inch pieces and reserve. Coarsely chop florets and leaves.
3. Heat oil in a 5- to 6-quart heavy pot over medium-high heat until it shimmers, then sauté onion with 1/2 teaspoon salt until softened, 3 to 5 minutes. Stir in garlic and sauté 1 minute, then add pasta, broccoli rabe stems, and 3/4 cup hot broth and simmer briskly, stirring constantly, until broth is absorbed. Continue simmering and adding hot broth, about 3/4 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until pasta is almost al dente and creamy-looking, 12 to 13 minutes. Stir in remaining broccoli rabe and 1/4 teaspoon pepper and cook, stirring, until pasta is al dente and broccoli rabe is just tender, 2 to 3 minutes. (If needed, add more hot broth to moisten; there will be some broth left over.) Stir in cheese and salt and pepper to taste. Serve with more cheese on the side.
4. Per serving: 495 calories, 15 g fat (3 g saturated), 9 mg cholesterol, 788 mg sodium, 71 g carbohydrates, 4 g fiber, 18 g protein Nutritional analysis provided by Nutrition Data See Nutrition Data's complete analysis of this recipe ›
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