Linguine with Broccoli Rabe, Bacon, and Corn

"Linguine with Broccoli Rabe, Bacon, and Corn" Recipe
Photo: Ngoc Minh Ngo

Yield:

Makes 4 servings

Recipe from

Real Simple

Recipe Time

Prep: 15 Minutes
Other: 10 Minutes

Nutritional Information

Calories 634
Caloriesfromfat 18 %
Fat 13 g
Satfat 2 g
Cholesterol 15 mg
Sodium 1,563 mg
Carbohydrate 97 g
Fiber 7 g
Sugars 4 g
Protein 31 g

Ingredients

1 pound linguine
4 slices bacon, diced
1 clove garlic, finely diced
1 bunch broccoli rabe, ends trimmed and stalks cut into 1-inch pieces
1 14.5-ounce can low-sodium chicken broth
1 cup corn kernels, fresh (from 2 ears) or frozen
2 tablespoons unsalted butter (optional)
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
1/2 cup (2 ounces) grated Parmesan

Preparation

Cook the linguine according to the package directions.

Meanwhile, in a large saucepan, over medium heat, fry the bacon until crisp, about 4 minutes. Transfer to a paper towel. Spoon off all but 1 tablespoon of the drippings from the pan, reserving the rest.

Return pan to medium heat, add the garlic and broccoli rabe, and toss. Add the broth and bring to a boil. Reduce heat and simmer until the broccoli rabe is tender, about 3 minutes. Stir in the corn, either the reserved bacon drippings or the butter, the salt, and pepper. Add the drained linguine and toss. Heat until warmed through, about 3 minutes. Remove from heat. Sprinkle with the Parmesan and reserved bacon and toss.

Tip: Broccoli rabe has a bitter flavor that many people find pleasing. If you're not one of them, use a 5-ounce bag of fresh spinach instead. Add it to the pan, one handful at a time, along with the linguine.

Note:

Sara Quessenberry,

October 2006
My Notes

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

Add Note