| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | Import, New, Text | 1 | Servings |
INGREDIENTS
| 1/4 | c | Virgin olive oil |
| 6 | Cloves garlic, thinly sliced | |
| 1/2 | lb | Broccoli rabe, florets |
| removed leaves and stems | ||
| chopped into 1/4" pieces | ||
| 1 | lb | Spaghetti, preferably |
| Italian | ||
| 1/2 | c | Freshly grated Parmesan |
| cheese |
INSTRUCTIONS
Bring 6 quarts water to boil in a spaghetti pot and add 2 tablespoons salt. In a large saute pan, heat virgin olive oil until just smoking. Add garlic and stir until just light brown. Add all broccoli rabe at once and cook, stirring constantly until wilted and dark green (about 3 minutes). Add 1/2 cup cold water and remove from heat. Drop spaghetti into boiling water and cook according to package instructions until just al dente (about 8 to 11 minutes). Meanwhile, cut capicola into thin julienne and add to broccoli rabe mixture. Drain pasta when cooked and toss hot pasta into pan with broccoli rabe and return to heat. Add grated cheese and stir gently to coat pasta with mixture. Pour into warm serving dish and serve immediately. Yield: 4 servings Recipe by: Molto Mario Posted to MC-Recipe Digest V1 #383 by "suechef@sover.net" <suechef@sover.net> on Jan 21, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 7551
Calories From Fat: 4147
Total Fat: 468.5g
Cholesterol: 1824.4mg
Sodium: 17166.4mg
Potassium: 1358.8mg
Carbohydrates: 389.8g
Fiber: 14.9g
Sugar: 14.3g
Protein: 452.8g