Short pasta with broccoli rabe in a garlic sauce.
Southern Italians are particularly fond of broccoli rabe, a vegetable related to both the cabbage and turnip family. To reduce its bitterness, it is important to boil it in a large quantity of water.
|220 g||broccoli rabe|
|160 g||gluten free/wheat free shells||2 1/2 cups|
|1 1/2 tbsp||olive oil||23 mL|
|1 1/2 clove||garlic, minced or pressed|
|ground pepper to taste [optional]|
Before you start
Keep the serving plates in the oven at the lowest setting so they are warm when you serve.
Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.
- Prepare the broccoli rabe: remove any tough portions of the stalks and wash well. Blanch in a pot with plenty of salted water about 4-5 min, then drain. Cut the broccoli rabe into chunks and set them aside, keeping them warm.
- To save time, the rest of the sauce preparation and pasta cooking can be done at the same time. Cook the pasta.
- In the meantime, heat the oil in a skillet over medium heat. Gently sauté the minced or pressed garlic 1-2 min, with stirring, until soft without letting it burn. Add the drained broccoli rabe and season with pepper.
- Pour the drained pasta into the pan and mix with the seasoned broccoli rabe. Adjust the seasoning, then serve in the warmed dishes.
Nutrition Facts Table
per 1 Serving (170g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||1 ¼||servings|
|Grain Products :||2 ¼||servings|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||0||serving|
ClaimsThis recipe is :
- Free :
- Added Sugar, Cholesterol, Trans Fat
- Low :
- Saturated Fat, Sodium
- Source of :
- Calcium, Magnesium, Niacin, Pantothenic Acid, Vitamin B1, Vitamin B2, Vitamin B6, Zinc
- Good source of :
- Fibre, Iron, Manganese, Phosphorus
- Excellent source of :
- Folacin, Potassium, Vitamin A, Vitamin C, Vitamin E, Vitamin K
- Diet-related health claims :
- Artery-healthy, Heart-healthy