Pasta With Broccoli Rabe And Olives

Yes, the practice of homosexuality is wretched, destructive, hurtful to others, and filled with health risks. I am not minimizing either the sin or its devastating effects on the sinner and those he sins against. What I want you to hear is not that homosexuality is less of a sin but that homosexuality is another sin – one among many. Jesus Christ died on the cross for those who engage in homosexual sins, just as He died to pay the penalty for gossips, complainers, and speeders.

Kevin Carson

CATEGORY	CUISINE	TAG	YIELD
Dairy	Vegetarian	Veg09	2	Servings

INGREDIENTS

1		Good-sized bunch broccoli
		rabe
		about 1 1/4 pounds
8	oz	Medium-sized pasta
		Such as penne or fusilli or
		shells
1/3	c	Pitted oil-cured olives
1	T	Roasted garlic or basil, up
		to 2
		OR plain olive oil
1	T	Shoyu or tamari, up to 2
		Grated Parmesan cheese
		optional

INSTRUCTIONS

Makes 2-3 servings. Prep: under 10 minutes. Cooking: 5 to 10 minutes.
(depending upon type of pasta)  Whenever I see a nice fresh bunch of
broccoli rabe in the produce  section, I can't resist making this
simple dish. It's my favorite  last-minute supper, and I never seem to
tire of it.  Is it the slight bitter edge of the broccoli rabe or the
crunchiness  of the stems contrasted with the chewiness of the pasta?
I'm not  quite sure. (Look for perky greens, with no browning on the
cut ends  of the stems; avoid any bunches with yellowed or damaged
leaves.)  Roasted garlic and basil olive oils marry remarkably well
with soy  sauce and offer tasty alternatives for the splash-on sauce-I
often  use a little of each. If I happen to have some imported black
olives  on hand, I toss some in. Leftovers are good at room temperature
with  a drizzle of lemon juice.  While you are waiting for a large pot
(six-quart or larger) of water  to come to a boil, prepare the broccoli
rabe: Discard any bruised or  yellowed leaves. Holding the bunch
together, trim off and discard the  bottom 1 inch of the stems. Still
holding it in a bunch, slice the  remaining stems crosswise into 1-inch
pieces. Place the stems in a  colander, rinse, and set aside. Holding
the greens in a bunch, cut  the greens and florets (there won't be
many) crosswise into about  1-inch pieces.  Cook the pasta in the
rapidly boiling water for 4 minutes less than  indicated on the
package. Add the broccoli rabe stems and cook for 2  minutes.
Meanwhile, place the leaves and florets in the empty  colander and
rinse.  Add the leaves and florets to the pasta (push them down to
submerge  them) and cook until the pasta is al dente, about 2 more
minutes.  Drain thoroughly Return the pasta and broccoli rabe to the
pot, or  place in a serving bowl, and toss in the olives. Add the oil
and  shoyu to taste and toss again. Serve hot or at room temperature.
Sprinkle with Parmesan if desired.  Recipe by: Lorna Sass' Short-Cut
Vegetarian, page 104  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1897 Calories From Fat: 1268 Total Fat: 141.5g Cholesterol: 392.9mg Sodium: 1502.7mg Potassium: 887.9mg Carbohydrates: 35.9g Fiber: 3.9g Sugar: <1g Protein: 115.2g