Linguine with Broccoli Rabe & Peppers
“Broccoli rabe is one of my favourite veggies. Since it cooks right with the pasta, you can multitask. Before you know it, dinner is served.” —Gilda Lester, Millsboro, Delaware
| Servings | Prep Time |
| 6servings | 25minutes |
| Servings | Prep Time |
| 6servings | 25minutes |
Ingredients
- 1 lb broccoli rabe
- 1 package linguine 16 ounces
- 3 tbsp olive oil
- 2 anchovy fillets finely chopped, optional
- 3 garlic cloves minced
- 1/2 cup sliced roasted sweet red peppers
- 1/2 cup pitted Greek olives halved
- 1/2 tsp crushed red pepper flakes
- 1/4 tsp pepper
- 1/8 tsp salt
- 1/2 cup Grated Romano cheese
Portions: servings
Units:
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Ingredients
Portions: servings
Units:
|
Instructions
- Cut 1/2 in. off ends of broccoli rabe; trim woody stems. Cut stems and leaves into 2-in. pieces. Cook linguine according to package directions, adding broccoli rabe during the last 5 minutes of cooking. Drain, reserving 1/2 cup pasta water.
- Meanwhile, in a large skillet, heat oil over medium-high heat. Add anchovies and garlic; cook and stir 1 minute. Stir in red peppers, olives, pepper flakes, pepper and salt.
- Add linguine and broccoli rabe to skillet; toss to combine, adding reserved pasta water as desired to moisten. Serve with cheese.
Recipe Notes
Nutrition Facts
1-1/4 cups: 429 calories, 15g fat (4g saturated fat), 2mg cholesterol, 487mg sodium, 60g carbohydrate (4g sugars, 5g fibre), 17g protein.
