Ingredients40 m servings 353 cals
- 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.
- 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.
Per Serving: 353 calories; 21.3 g fat; 26.3 g carbohydrates; 9 g protein; 2 mg cholesterol; 390 mg sodium. Full nutrition
ReviewsRead all reviews 9
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!!...
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...
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 ...
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.
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 st...
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 canne...
This dish is sooo good! I added mushrooms and meatballs. Was quick and flavorful!