Fusilli with Broccoli Rabe and Potatoes

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.


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


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


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
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