| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables, Pasta, Lhj, Not sent, Main dishes |
1 |
Servings |
INGREDIENTS
|
|
Salt |
| 1 |
bn |
Broccoli rabe or broccoli* |
| 1/4 |
c |
Olive oil |
| 1 |
tb |
Garlic; minced |
| 3 |
|
Anchovy fillets; chopped |
| 1/2 |
ts |
Red pepper flakes |
|
|
Freshly ground pepper |
| 1 |
lb |
Orecchiette or medium shells |
INSTRUCTIONS
1. Bring large pot of water and 1 tablespoon salt to boil over high heat.
Add broccoli; cook 3 minutes. Remove with slotted spoon and coarsely chop.
Add pasta to pot and cook according to package directions.
2. Meanwhile, heat oil in large skillet over high heat. Add garlic and
anchovies; cook 30 seconds. Add broccoli, pepper flakes, 3/4 teaspoon salt
and 1/8 teaspoon pepper. Cook until broccoli is tender, 3 minutes more.
Drain pasta, reserving 1/4 cup cooking liquid. Toss pasta and liquid with
broccoli. Makes 6 servings.
*Quarter broccoli spears lengthwise; chop.
Prep time: 10 minutes Cooking time: 12 to 15 minutes Degree of difficulty:
Easy Low-fat
Per serving: 514 Calories; 55g Fat (95% calories from fat); 4g Protein; 3g
Carbohydrate; 10mg Cholesterol; 442mg Sodium
NOTES : Broccoli rabe, an assertive, leafy green, is also called rapini,
rape, broccoletta. In Apulia, in southern Italy, it's typically combined
with orecchiette ("little ears") in a simple oil-based sauce.
Recipe by: LHJ ONLINE http://www.lhj.com
Posted to MC-Recipe Digest by Lisa Minor <lisa@cybermill.com> on Mar 16,
1998
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