This robust Italian pasta dish balances the earthy bitterness of broccoli rabe with the sweet pungency of toasted garlic and the salty richness of Parmesan. The key is to wilt the greens properly and toast the garlic without burning it. While traditional recipes often include cured meats like capicola, this version focuses on the vibrant vegetable flavors. It’s perfect for a quick but sophisticated weeknight meal that feels comforting yet refined. Serve immediately to enjoy the perfect texture of the al dente spaghetti coated in the savory oil and cheese emulsion.
Spaghetti With Broccoli Rabe, Toasted Garlic, Parmesan An
Description
This robust Italian pasta dish balances the earthy bitterness of broccoli rabe with the sweet pungency of toasted garlic and the salty richness of Parmesan. The key is to wilt the greens properly and toast the garlic without burning it. While traditional recipes often include cured meats like capicola, this version focuses on the vibrant vegetable flavors. It&# 226;ÂÂs perfect for a quick but sophisticated weeknight meal that feels comforting yet refined. Serve immediately to enjoy the perfect texture of the al dente spaghetti coated in the savory oil and cheese emulsion.Ingredients
Directions
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Bring 6 quarts of water to a boil in a large spaghetti pot and add 2 tablespoons of salt.
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In a large sauté pan, heat the virgin olive oil over medium-high heat until it is just smoking.
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Add the thinly sliced garlic to the hot oil and stir constantly until it turns light golden brown, being careful not to burn it.
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Add all the chopped broccoli rabe to the pan at once and cook, stirring constantly, until the greens are wilted and dark green, about 3 minutes.
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Add 1/2 cup of cold water to the pan and remove from heat to stop the cooking process and steam the greens slightly.
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Drop the spaghetti into the boiling water and cook according to package instructions until just al dente, typically 8 to 11 minutes.
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Drain the pasta when cooked, reserving a small amount of pasta water if needed for saucing.
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Toss the hot drained pasta directly into the pan with the broccoli rabe and garlic mixture and return the pan to low heat.
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Add the freshly grated Parmesan cheese and stir gently to coat the pasta evenly with the oil, cheese, and greens.
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Pour the mixture into a warm serving dish and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 139.3kcal
- % Daily Value *
- Total Fat 15.0g24%
- Saturated Fat 2.1g11%
- Cholesterol 0.0mg0%
- Sodium 0.8mg1%
- Total Carbohydrate 1.5g1%
- Dietary Fiber 0.1g1%
- Sugars 0.0g
- Protein 0.3g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Original recipe directions mentioned adding capicola (cured pork). To include meat, cut 4-6 oz of capicola into thin julienne strips and add them to the broccoli rabe mixture in step 5, heating through before adding the pasta.
If you find the broccoli rabe too bitter, you can blanch it in the pasta water for 2 minutes before sautéing, then drain and squeeze out excess water before adding to the pan.
For a vegan version, omit the Parmesan cheese and substitute with nutritional yeast or a vegan Parmesan alternative.
Toasted garlic can burn quickly; keep the heat moderate and stir constantly. If garlic starts to darken too fast, remove from heat briefly.
