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.

Yield: 4 servings (serving size: 2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 428
  • Calories from fat: 23%
  • Fat: 10.9g
  • Saturated fat: 3.8g
  • Monounsaturated fat: 5.1g
  • Polyunsaturated fat: 1g
  • Protein: 17.9g
  • Carbohydrate: 65.3g
  • Fiber: 4.9g
  • Cholesterol: 12mg
  • Iron: 4.3mg
  • Sodium: 316mg
  • Calcium: 250mg


  • 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


  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.
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