The broccoli rabe is way too bitter. Would be good if you used regular broccoli instead. Was fairly quick and easy, however.
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)
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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
- 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.
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