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Pasta with Broccoli Rabe And Olives

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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 tb Roasted garlic or basil; up to 2
OR plain olive oil
1 tb 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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