Garlicky Broccoli Rabe Pasta

Ahhhh…springtime! Stuck in the house with an infant these past few cold months, I’ve never been more ready for warm weather than I am now.

I’m even looking forward to weeding.

Wait – did I actually just type that? The sunshine and heat must be going to my head.

Anyhoo, during these early days of spring, I try to enjoy the green vegetables that are in season – asparagus, spinach, and broccoli rabé – as much as possible.

When I was growing up, my dad would pick broccoli rabé and bring it home for us to eat. I was convinced the bitter greens were just weeds my dad found growing alongside the road somewhere and not something that “normal” people consumed.

But as my taste buds matured, I grew to like broccoli rabé. And, like dandelion greens and edamame (aka soybeans), broccoli rabé has become more mainstream and you can find it easily in the produce section at almost any grocery store.

Broccoli rabé greens have to be prepared correctly to avoid them getting tough or turning an unappetizing yellow-green baby-poop color. I like mine best served with pasta and lots and lots of garlic. Or on top of a pork sandwich. Or just as a simple side dish.

So, are you ready to try some broccoli rabé? Then here’s a quick springtime recipe for you.

What you’ll need for Garlicky Broccoli Rabe Pasta:

Pasta, 1 pound
Broccoli Rabe, 2 bunches
Garlic, 1 head
Extra Virgin Olive Oil, couple tablespoons
Salt and Pepper

If you want to make this dish heartier, feel free to add a can of white beans or crumbled cooked sausage or both.

Bring a pot of water to a boil. Make sure to add plenty of salt to the cooking water.

Peel and mince the garlic. The garlic flavor goes perfectly with broccoli rabe, so don’t be skimpy with it.

Wash the broccoli rabe and trim the stems. Cut it into smaller pieces, a few inches long.

Add the broccoli rabe to the boiling water and cook for a few minutes.

Remove the broccoli rabe from the water and rinse it under cold water to stop the cooking.

Reheat the water back to boiling and add the pasta.

See what I did there? Use the same water to cook both the broccoli rabe and the pasta – less work for you and keeps more flavor in the dish!

While the pasta is cooking, heat the olive oil in a large sauté pan. Add the garlic to the pan; be careful not to burn it.

Then add the broccoli rabe and cook with the garlic for a few minutes. It should be bright green and tender – don’t overcook it! Season with salt and pepper. Remove the pan from the heat and set aside.

Drain the pasta once it’s cooked to al dente.

Then toss in the broccoli rabe-garlic mixture. Yum.

Serve the pasta with grated sharp provolone. And there you have it – another pasta dish from my home to yours!