Photo: Beau Gustafson; Styling: Cindy Barr

Whether served as a weeknight supper or an elegant dinner for guests, this versatile menu can be on the table in less than 45 minutes. (Serves 4)
Farfalle with Cauliflower and Turkey Sausage
Sautéed broccoli rabe*

Garlic bread

March 10, 2010

* Cook 1 pound trimmed broccoli rabe and 2 teaspoons salt 2 minutes in 6 quarts boiling water. Drain and plunge broccoli rabe into ice water. Drain and squeeze out excess moisture. Pat broccoli rabe dry with paper towels. Heat 1 tablespoon extra-virgin olive oil in a large skillet over medium heat. Add 2 thinly sliced garlic cloves to pan; cook 4 minutes or until tender and fragrant, stirring occasionally. Increase heat to medium-high; add broccoli rabe, 1/4 teaspoon salt, and 1/4 teaspoon crushed red pepper to pan. Cook 1 minute or until thoroughly heated, tossing occasionally.

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