Rating: 2 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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.

Recipe by Cooking Light May 1998


Recipe Summary

4 servings (serving size: 2 cups)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

428 calories; calories from fat 23%; fat 10.9g; saturated fat 3.8g; mono fat 5.1g; poly fat 1g; protein 17.9g; carbohydrates 65.3g; fiber 4.9g; cholesterol 12mg; iron 4.3mg; sodium 316mg; calcium 250mg.