Short pasta with broccoli rabe in a garlic sauce. We use legume pasta in this recipe to increase protein content.
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||legume pasta||2 1/4 cups|
|1 1/2 tbsp||olive oil||23 mL|
|1 1/2 clove||garlic, minced or pressed|
|2 tsp||nutritional yeast||6 g|
|1 pinch||salt [optional]||0.2 g|
|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, sprinkle with nutritional yeast, then serve in the warmed dishes.
Nutrition Facts Table
per 1 serving (180g)
% Daily Value
ClaimsThis recipe is :
- Diet-related health claims :
- Artery-healthy, Bone-healthy, Heart-healthy
- Excellent source of :
- Fibre, Folacin, Iron, Vitamin A, Vitamin B2, Vitamin C, Vitamin E, Vitamin K
- Good source of :
- Calcium, Manganese, Niacin, Vitamin B1, Vitamin B12
- Source of :
- Magnesium, Pantothenic Acid, Phosphorus, Potassium, Vitamin B6, Zinc
- Low :
- Saturated Fat, Sodium
- Free :
- Added Sugar, Cholesterol, Trans Fat