RCI-ND.002.0099.001
Pasta with Spicy Broccoli Rabe and Raisins
Pasta with Spicy Broccoli Rabe and Raisins from the Recidemia collection
Prep20 min
Cook25 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- bunch Broccoli rabe (1 lb each) ends tripped off and cut across into 1 inch pieces2 unit
- penne or whole wheat pasta1 lbs
- veggie stock4 tsp
- 6 tbsp
- 8 cloves
- 4 tbsp
- ½ tsp
- 2 tsp
- 2 tsp
- each freshly ground pepper1 unit
Method
1
Bring a large pot of salted water to a boil and add the penne or whole wheat pasta, stirring occasionally.
2
While the pasta cooks, heat 4 tablespoons of water and veggie stock in a large skillet over medium-high heat.
2 minutes
3
Add the minced garlic and red pepper flakes to the skillet, stirring constantly until fragrant, about 1 minute.
4
Add the prepared broccoli rabe pieces and the raisins to the skillet, tossing to coat with the garlic mixture.
5
Cook the broccoli rabe, stirring frequently, until tender-crisp and the raisins have plumped slightly, about 8–10 minutes.
9 minutes
6
Drain the pasta, reserving 1 cup of the pasta cooking water.
7
Add the cooked pasta to the skillet with the broccoli rabe mixture, tossing gently to combine.
2 minutes
8
Pour in the fresh lemon juice and season with salt and freshly ground pepper to taste, adding pasta water as needed to achieve a light sauce consistency.
9
Toss the pasta and broccoli rabe together over low heat for 1–2 minutes to allow the flavors to meld, then serve immediately.