Pasta with Broccoli Rabe

29 Reviews
63% would make this recipe again

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.

This recipe is incompatible with your food profile

Preparation : 10 min Cooking : 10 min
400 calories/serving


220 g broccoli rabe
160 g pipe rigate, or other short cut pasta 2 1/2 cups
1 1/2 tbsp olive oil 23 mL
1 1/2 clove garlic, minced or pressed
2 tbsp Parmesan cheese, grated 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.


  1. 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.
  2. To save time, the rest of the sauce preparation and pasta cooking can be done at the same time. Cook the pasta.
  3. 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.
  4. Pour the drained pasta into the pan and mix with the seasoned broccoli rabe. Adjust the seasoning, add the grated parmesan, then serve in the warmed dishes.

Nutrition Facts Table

per 1 serving (310 g)


% Daily Value




10 g

15 %

Saturated 1.7 g
+ Trans 0 g

8 %


0 mg


310 mg

13 %


63 g

21 %


6 g

23 %


2 g

Net Carbs

57 g


15 g

Vitamin A

50 %

Vitamin C

53 %


14 %


16 %


This recipe is :
Diet-related health claims  :
Excellent source of  :
Folacin, Magnesium, Manganese, Selenium, Vitamin A, Vitamin C, Vitamin E, Vitamin K
Good source of  :
Fibre, Iron, Niacin, Phosphorus, Potassium, Vitamin B6, Zinc
Source of  :
Calcium, Copper, Pantothenic Acid, Vitamin B1, Vitamin B2
Low  :
Cholesterol, Saturated Fat
Free  :
Added Sugar, Trans Fat


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 4
Vegetables 0
Meat and Alternatives 0
Fats 1 ½

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.


29 Reviews (25 with rating only) 63% would make this recipe again
Sort By: Most Recent | Rating | Most Helpful

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

View All Reviews
october 20, 2021 | I would make this recipe again

Quick and easy if a tiny bit bland. Next time, I'll chop the rabe in advance...I think it'll blend better. I'll also add more spices.

Useful 1
Michele A.
october 26, 2021 | I would make this recipe again

Useful 0
october 20, 2021

Even though I boiled the rabe in lots of water, it was still quite bitter at times, and the garlic didn't help balance that. I added mushrooms to this recipe.

Useful 0

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.