Broccoli rabe resembles tiny clusters of broccoli florets amid bunches of leaves. You can substitute kale or spinach in this recipe and get equally delicious results.
1 teaspoon olive oil
1/4 teaspoon crushed red pepper
4 garlic cloves, minced
4 cups chopped broccoli rabe
1/2 cup vegetable broth
1/4 teaspoon salt
4 cups hot cooked orecchiette (about 8 ounces uncooked small ear-shaped pasta)
1/2 cup (2 ounces) shredded smoked mozzarella or smoked gouda cheese
How to Make It
Heat oil in a large nonstick skillet over medium heat. Add pepper and garlic; cook 1 minute or until garlic begins to brown. Stir in broccoli rabe; cook for 1 minute. Add broth and salt; cover and cook for 5 minutes or until tender. Stir in pasta and cheese. Serve immediately.
This was very good, but I did modify it a bit-I bought smoked fresh mozz. and did not like how it tasted before adding it in, so I added in a mix of parmesan and monterey jack. I also added a bit more salt than called for.
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