I had some Broccoli Rabe that I needed to use so it became a dinner experiment.
1 lg bunch broccoli rabe
6 cloves roasted garlic
1/2 t crushed red pepper
1 lemon zested 1/2 of it juiced other half sliced into wedges to dress individual servings
1 can 14.5 oz no salt diced tomatoes
10oz organic WW pasta I used spaghetti
Fill pasta pot with water and turn on heat, roast garlic cloves remove cool and mash, clean and chop broccoli rabe into 2-3 inch sections. Place anchovies, garlic, tomatoes, crushed red pepper, broccoli, juice from half the lemon in a large pot or deep covered skillet over medium heat and cover approx 10-12 min. Until broccoli stems pierce reasonably easily but still firm. Reduce heat to low.. when pasta water is boiling cook pasta but cook for approx 2 min less than you normally do.Try to time pasta to be cooked about the same time as the broccoli rabe is turned to low +/- a few min. Quickly drain pasta and transfer to broccoli rabe pan and toss together increase heat to medium low and cover for 2-3 min..plate with lemon wedge, garnish with lemon zest, salt, pepper nutritional yeast or parmigiano reggiano squeeze lemon wedge over pasta Buon Appetito.
I have made similar things before but the changes I made to this dish were quite tasty. Don't be afraid of the anchovies when they are cooked into a dish like this they add a wonderful back flavor. I have had many friends who balk at recipes I give them that include anchovies and so far they have all reported back they are pleasantly SHOCKED lol that it really does add something nice to some recipes.
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