PASTA: Wheat Spaghetti With Lemon-Braised Broccoli Rabe

[Guest guest]

* Exported from MasterCook *

 

Wheat Spaghetti With Lemon-Braised Broccoli Rabe

 

Recipe By : Vegetarian Times Low-Fat & Fast Pasta, page 21

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 large broccoli rabe bunch -- (rapini)

2 teaspoons olive oil or canola oil

3 cloves garlic -- minced

1/2 teaspoon freshly ground black pepper

1/2 teaspoon salt

2 lemons -- Juice of

8 ounces whole wheat or spelt spaghetti

1/4 cup freshly grated Asiago

OR other strong Parmesan cheese

 

Also called rapini, broccoli rabe is a leafy green with miniature broccoli

florets. It has an assertive, almost strident, mustardy flavor similar to

turnip greens.

 

Remove the fibrous stems of the broccoli rabe and discard. Rinse and

coarsely chop the leaves.

 

In a large, wide skillet, heat the oil over medium heat. Add the garlic

and cook, stirring, for 2 minutes. Stir in the broccoli rabe, pepper,

salt, and lemon juice. Cook, stirring frequently, until the greens are

wilted and tender, 5 to 6 minutes.

 

Meanwhile, in a large saucepan, bring 3 quarts of water to a boil over

medium-high heat. Place the spaghetti in the boiling water, stir, and

return to a boil. Cook until al dente, stirring occasionally, 8 to 10

minutes. Drain in a colander.

 

Transfer the pasta to a large serving bowl. Add the broccoli rabe mixture

and toss together with the pasta. Lightly sprinkle the Parmesan cheese

over the top. Serve immediately.

 

Per Serving: 248 Calories; 12g Protein; 5g Fat; 44g Carbohydrates; 4mg

Cholesterol; 409mg Sodium; 9g Fiber.

 

- - - - - - - - - - - - - - - - - -