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Cavatelli With Broccoli Rabe

Chef.Foodie's picture
Ingredients
  Broccoli rabe 1 Pound (Use Fresh)
  Cavatelli 1 Pound, frozen (Made With Ricotta Cheese)
  Olive oil 3 Tablespoon
  Garlic 5 Clove (25 gm), minced or pressed
  Red pepper flakes 10 Gram
  Salt To Taste
  Ground black pepper To Taste
Directions

Bring a large covered pot of water to a rapid boil.
While the water heats, rinse the broccoli rabe and remove any tough or wilted outer leaves as well as the tough bottom part of the stems.
Chop the remaining stems, florets, and leaves into 2-inch pieces, about the same size as the cavatelli.
Place the chopped broccoli rabe in a steamer basket or colander that will fit into the pasta pot.
When the water boils, submerge the colander in the water for about 3 minutes, until the broccoli rabe turns bright green.
Remove the colander and set aside to drain.
Stir the cavatelli into the boiling water and re-cover the pot until the water comes back to a boil.
Then uncover it.
In a large nonreac-tive skillet, heat the oil and saute the garlic for a minute, taking care not to let it brown.
Stir in the drained broccoli rabe, the lemon juice or vinegar, and the salt and black pepper.
Add the red pepper flakes, if you wish.
Saute until the greens are tender.
Cover and set aside.
When the cavatelli are al dente, drain and toss them in a large warmed bowl with the sauteed greens.
Sprinkle with cheese if you wish, and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Tossed
Ingredient: 
Pasta
Interest: 
Everyday
Servings: 
4

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