Broccoli rabe is one of my favorite veggies. Since it cooks right with the pasta, you can multitask. Before you know it, dinner is served. —Gilda Lester, Millsboro, Delaware
Linguine with Broccoli Rabe & Peppers
Linguine with Broccoli Rabe & Peppers
Prep Time
10 min
Cook Time
15 min
Yield
6 servings
Ingredients
- 1 pound broccoli rabe
- 1 package (16 ounces) linguine
- 3 tablespoons olive oil
- 2 anchovy fillets, finely chopped, optional
- 3 garlic cloves, minced
- 1/2 cup sliced roasted sweet red peppers
- 1/2 cup pitted Greek olives, halved
- 1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon pepper
- 1/8 teaspoon salt
- 1/2 cup grated Romano cheese
Directions
- Cut 1/2 in. off ends of broccoli rabe; trim woody stems. Cut stems and leaves into 2-in. pieces. Cook linguine according to package directions, adding broccoli rabe during the last 5 minutes of cooking. Drain, reserving 1/2 cup pasta water.
- Meanwhile, in a large skillet, heat oil over medium-high heat. Add anchovies and garlic; cook and stir 1 minute. Stir in red peppers, olives, pepper flakes, pepper and salt.
- Add linguine and broccoli rabe to skillet; toss to combine, adding reserved pasta water as desired to moisten. Serve with cheese.
Nutrition Facts
1-1/4 cups: 429 calories, 15g fat (4g saturated fat), 2mg cholesterol, 487mg sodium, 60g carbohydrate (4g sugars, 5g fiber), 17g protein.
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