Imagine twirling your fork into a steaming plate of perfectly cooked pasta, where vibrant broccoli rabe meets golden, fragrant garlic in a symphony of Italian-inspired flavors. This Garlic and Herb Pasta with Broccoli Rabe isn't just a meal—it's a culinary escape that transforms your kitchen into a rustic trattoria, delivering restaurant-quality deliciousness with minimal effort and maximum satisfaction.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 oz pasta of choice
- 1 bunch broccoli rabe, trimmed
- 4 garlic cloves, minced
- 1/4 cup olive oil
- 1/2 tsp red pepper flakes
- Salt to taste
- Parmesan cheese for serving
Instructions
- Fill a large pot with water and bring to a rolling boil. Add a generous pinch of salt to the water.
- While water is heating, wash the broccoli rabe thoroughly and trim off the tough bottom stems. Cut the broccoli rabe into 2-inch pieces.
- Add pasta to the boiling water and cook according to package instructions, typically 8-10 minutes until al dente.
- During the last 3 minutes of pasta cooking, add the broccoli rabe directly to the same pot to blanch it alongside the pasta.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes, sautéing gently for 1-2 minutes until fragrant but not browned.
- Reserve 1/2 cup of pasta cooking water before draining the pasta and broccoli rabe.
- Transfer the pasta and broccoli rabe directly into the skillet with garlic and oil. Toss to combine, adding reserved pasta water as needed to create a light sauce.
- Season with salt to taste, ensuring the broccoli rabe and pasta are evenly coated with the garlic and herb mixture.
- Plate the pasta, generously grating fresh Parmesan cheese over the top before serving.
- Serve immediately while hot, with additional red pepper flakes on the side for those who enjoy extra heat.
Tips
- • Always salt your pasta water generously—it should taste like the sea to properly season your pasta from within. • Don't discard your pasta water! The starchy liquid is liquid gold for creating silky, clingy sauces. • For maximum flavor, toast your red pepper flakes in the olive oil for 30 seconds before adding garlic to release their full aromatic potential. • Choose a robust pasta shape like penne or rigatoni that can hold onto the garlicky oil and capture broccoli rabe bits. • If broccoli rabe seems too bitter, blanch it for 1-2 minutes in boiling water before adding to the pasta to mellow its flavor. • Finish with freshly grated Parmesan for a luxurious, nutty complexity that elevates the entire dish.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 12g
Fat: 18g
Saturated Fat: 3g
Cholesterol: 5mg
