Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross

Try this stopwatch-tested menu from the Cooking Light kitchen. Serves: 6

Antipasto-Style Penne


Lemon-garlic broccoli rabe
Heat a large skillet over medium-high heat. Add 1/4 cup water and 1 1/4 pounds trimmed broccoli rabe to pan. Cover and cook for 3 minutes. Add 2 tablespoons olive oil, 1/4 teaspoon crushed red pepper, and 2 minced garlic cloves. Cook, uncovered, 2 minutes or until broccoli rabe is tender. Remove from heat, and stir in 2 teaspoons grated lemon rind, 1/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper.

MyRecipes
March 31, 2010

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