Fusilli with Broccoli Rabe and Potatoes

recipe
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.

Yield:

4 servings (serving size: 2 cups)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

Combine the first 5 ingredients in a large bowl.

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.

May 1998
My Notes

Only you will be able to view, print, and edit this note.

Add Note