Spaghetti with broccoli rabe, a delicious first course. Among the winter vegetables most typical of my area, broccoli rabe certainly holds a special place. A vegetable that grows when temperatures are colder, with many green leaves and small florets. I always take advantage of this season to eat it often, at least once a week, and not only with the classic Orecchiette with broccoli rabe, but also in omelettes, with eggs or as a filling for delicious broccoli rabe puff pastries. With broccoli rabe I also prepare a traditional recipe, a delicious pancotto with potatoes and broccoli rabe as my mother taught me. Few and simple ingredients and a touch of hot chili pepper that must never be missing. For the pasta shape I often prefer to use spaghetti, which the vegetable wraps around creating a special dish. Let’s run to the kitchen and prepare together a delicious pasta with broccoli rabe.
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Portions: 4 Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Winter
- Energy 211.90 (Kcal)
- Carbohydrates 33.29 (g) of which sugars 0.59 (g)
- Proteins 6.63 (g)
- Fat 5.66 (g) of which saturated 0.86 (g)of which unsaturated 0.50 (g)
- Fibers 3.09 (g)
- Sodium 365.48 (mg)
Indicative values for a portion of 215 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Pasta with Broccoli Rabe
- 11 oz spaghetti
- 28 oz broccoli rabe (rapini)
- 1 clove garlic
- 3 hot chili peppers
- 4 fillets anchovy fillets in oil
- 2 2/3 tbsp extra virgin olive oil
- to taste salt
How to prepare Spaghetti with Broccoli Rabe
Clean the broccoli rabe, removing the larger or damaged leaves and the tougher lower part of the stems. Rinse the greens well under running water and drain. Immerse the broccoli rabe in a large pot of boiling salted water. Once the water returns to a boil, add the spaghetti to the pot as well. Cook until done.
While the pasta and greens are cooking, prepare the sauce. Pour the extra virgin olive oil into a large skillet. Add the garlic cut into small pieces, the chopped hot chili peppers and the anchovy fillets broken into small pieces. Let them lightly sauté over medium heat.
Drain the pasta together with the broccoli rabe and transfer it to the skillet with the sauce. Let it absorb the flavors well, tossing with a large fork over high heat for 1–2 minutes. Serve the pasta adding another drizzle of extra virgin olive oil.
See you tomorrow with a new recipe, hugs, Loredana
Loredana’s Tips
You can store cleaned broccoli rabe wrapped in a cotton cloth in the fridge for 2–3 days. Cooked broccoli rabe can also be kept in a container in the fridge for 2–3 days or even frozen.
If you prefer, you can add cherry tomatoes cut into quarters to the sauce and sauté them lightly in the pan.
Don’t miss the recipe for Pasta with Sicilian-style cauliflower.
