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Fusilli with Broccoli Rabe and Potatoes

Yield 4 servings (serving size: 2 cups)
Broccoli rabe resembles broccoli but has bigger leaves and smaller florets. It also has more of a peppery bite. You can substitute spinach or broccoli, if necessary.

Ingredients

  • 1 cup low-salt chicken broth
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon crushed red pepper
  • 1/8 teaspoon black pepper
  • 3 garlic cloves, minced
  • 2 cups cubed red potato (about 1 pound)
  • 2 pounds broccoli rabe, trimmed
  • 4 cups hot cooked fusilli or gemelli (about 8 ounces uncooked short twisted spaghetti)
  • 1/2 cup (2 ounces) grated fresh Parmesan cheese

Nutrition Information

  • calories 428
  • caloriesfromfat 23 %
  • fat 10.9 g
  • satfat 3.8 g
  • monofat 5.1 g
  • polyfat 1 g
  • protein 17.9 g
  • carbohydrate 65.3 g
  • fiber 4.9 g
  • cholesterol 12 mg
  • iron 4.3 mg
  • sodium 316 mg
  • calcium 250 mg

How to Make It

  1. Combine the first 5 ingredients in a large bowl.

  2. Place the potato in a saucepan, and cover with water; bring to a boil. Reduce heat, and simmer for 7 minutes or until potato is tender. Drain. Steam the broccoli rabe, covered, for 5 minutes. Cool. Squeeze out excess water, and coarsely chop. Add the potato, broccoli rabe, and pasta to broth mixture in bowl, and toss well. Top with cheese.