12 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 2 star values: 1

Delicious in the spring, cut rapini before it flowers for tender greenery. Absolutely delicious and very easily adaptable for whatever's growing in your garden.

sophie
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified

Directions

  • Fill a saucepan with enough water to cover the broccoli rabe, sprinkle in some salt, and bring the salted water to a boil. Stir in the broccoli rabe, and cook until bright green and just starting to become tender, about 2 minutes; drain the rabe, and cool in a bowl of ice water to stop the cooking process. Drain well, and pat dry with paper towels.

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  • Fill a pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fusilli, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.

  • While the pasta is cooking, heat the olive oil in a saucepan over medium heat, and cook and stir the 2 roughly-chopped garlic cloves until they start to turn translucent, about 2 minutes; sprinkle with salt and black pepper, and stir in rosemary sprig, dried Italian herb mix, and crushed red pepper flakes.

  • Stir in the blanched rabe, white wine, and tomatoes; remove rosemary sprig, and bring the mixture to a boil. Mix in the cooked fusilli pasta, green onions, and 1 minced clove of garlic; simmer for 1 more minute, and serve topped with a sprinkle of Parmesan cheese.

Nutrition Facts

353 calories; 21.3 g total fat; 2 mg cholesterol; 390 mg sodium. 26.3 g carbohydrates; 9 g protein; Full Nutrition


Reviews (10)

Read All Reviews

Most helpful positive review

Rating: 5 stars
06/11/2011
This was better than I was expecting! We didn't have broccoli rabe at our store so I used baby broccoli instead - not sure how much that affected the flavor of the dish (which was really good!!) or the veggie-to-pasta ratio. I will probably increase the amount of pasta when I make it again but overall it is a very good dish with great flavor that goes well with some warm crusty bread for sopping up the juice - YUM!!
(13)

Most helpful critical review

Rating: 4 stars
08/23/2013
Good flavor. Don't like the presentation
(1)
12 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 2 star values: 1
Rating: 5 stars
06/11/2011
This was better than I was expecting! We didn't have broccoli rabe at our store so I used baby broccoli instead - not sure how much that affected the flavor of the dish (which was really good!!) or the veggie-to-pasta ratio. I will probably increase the amount of pasta when I make it again but overall it is a very good dish with great flavor that goes well with some warm crusty bread for sopping up the juice - YUM!!
(13)
Rating: 5 stars
07/04/2013
One word...A-freakin-MAZING!!! This dish is So easy once you get the rabe blanched & really there's nothing to that! Made as a main dish we Never even missed meat at this meal but I'm sure it would "go" well with fish or pork as well. The wine added beautiful depth to the dish along with grated Asiago cheese instead of Parmesan. I am infamous for doctoring recipes but truthfully there was little that needed changing here! Honestly I can't wait to make this again to share with dinner guests! Thanks so much sophie - you Rock!
(4)
Rating: 5 stars
11/07/2012
LOOOOOOOOOVE THIS RECIPE! And everyone in my family does too even the meat-eaters. My grocery store never seems to have broccoli rabe so I use broccolini instead and it's delicious as well. I definitely recommend this recipe!
(4)
Rating: 5 stars
01/18/2014
Very good recipe! It makes a lot so make sure you use big pans especially when combining it all together (I used the same pot I made my pasta in). All in all pretty great recipe with a great start for any additions you want (sausage etc).
(1)
Rating: 4 stars
08/23/2013
Good flavor. Don't like the presentation
(1)
Rating: 5 stars
03/26/2014
I have made this recipe three times already. I only had vermouth but it was still good. The last time I made it I put in some cooked Italian sausage so it was complete.
(1)
Rating: 5 stars
07/30/2018
This is a tasty and simple dish. I have replaced the green vegetable with what is in season. I used asparagus in the spring and zucchini in summer. Both turned out great.
Rating: 4 stars
11/23/2015
I used broccoli instead of broccoli rabe and put a little dried rosemary into the spice mix instead of the fresh. I LOVED it. My family liked it but didn't love it as much as I did.
Rating: 5 stars
10/10/2017
I loved this!! This was our first time having rapini. we are not a vegetarian family so I added Italian sausage and used home made pasta. oh and I didn't have diced tomatoes so I used home canned crushed tomatoes. But otherwise I followed the recipe and it was great! My husband said it was even better the next day. This will be going into regular rotation.