Fusilli with Broccoli Rabe and Potatoes

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

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.