Penne with Broccoli RabePrep Time

1 lb. broccoli rabe

1 lb. penne pasta

3 Tbsp. olive oil

1/3 cup sliced pitted kalamata olives

4 large cloves garlic, peeled and sliced

1/4 to 1/2 tsp. crushed red pepper

Finely shredded Parmesan cheese

In a large pot, bring a large amount of salted water to boiling. Meanwhile, rinse broccoli rabe; drain. Trim bottoms of stems. Cut stalks crosswise into 2-inch pieces (You should have about 8 cups). Blanch broccoli rabe in boiling salted water for 2 minutes. Using a slotted spoon, transfer broccoli rabe to a colander or strainer. Bring water to boiling again. Add pasta. Cook pasta for 10 to 12 minutes or until al dente. Drain.

Meanwhile, heat an extra-large skillet over medium-high heat. Add olive oil, olives, garlic, and pepper flakes. Cook and stir until garlic is just tender but not brown, about 2 to 3 minutes. Add broccoli rabe and 1/4 cup of hot water. Cook and stir for 3 to 5 minutes more or until broccoli rabe is just tender. Add drained pasta to broccoli rabe mixture and toss to mix well. To serve, sprinkle fresh Parmesan cheese over top. Makes 8 servings.

Buying Broccoli

Low in fat and high in fiber, potassium, calcium, and vitamins A and C, broccoli provides many health benefits to any diet. When buying broccoli, look for firm stalks with deep green or purplish green heads that are tightly packed. Avoid heads that are light green or yellowing. Keep broccoli in a covered container in the refrigerator for up to 4 days.

A cousin of broccoli, broccoli rabe, looks like a stalk of broccoli with sprouting spinach leaves. Both the stems and leaves have a somewhat sharp and bitter flavor. Broccoli rabe, which is also called rapini and is sometimes spelled “broccoli raab,” must be kept well-chilled because it deteriorates quickly under warm conditions. To use it in recipes, tear it into bite-size pieces, discarding any wilted portions.