Categories: Pasta

Ingredients

• 1 lb. broccoli rabe
• 8 oz. dried multigrain penne pasta
• 2 tbsp. olive oil
• 6 garlic cloves, minced
• 1/2 tsp crushed red pepper
• 1/4 cup grated Parmesan
• 1 tbsp. lemon juice
• Salt and black pepper
• 1/3 cup shredded Parmesan

Directions

1. Trim tough stems from broccoli rabe; discard stems. Coarsely chop the broccoli rabe leaves. In a Dutch oven, cook broccoli rabe in a large amount of boiling salted water for 5-7 minutes or until tender. Drain; submerse broccoli rabe into a large bowl of ice water to cool quickly. When cool, drain well.

2. Meanwhile, cook pasta as directed. Drain pasta, reserving 3/4 cup of the cooking water.

3. In a large skillet, heat olive oil over medium heat. Add garlic and red pepper; cook for 1 minute. Add broccoli rabe; toss to coat with oil. Add the drained pasta, reserved pasta cooking water, grated Parmesan, and lemon juice. Cook and stir until heated through. Season to taste with salt and black pepper. Sprinkle each serving with shredded Parmesan.

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