Courtesy of Delilah’s Farm
INGREDIENTS
1 bunch broccoli rabe
1 cup bell pepper, cut in 1-inch strips
2 tablespoons olive oil
1/2 cup onion, cut in 1-inch strips
3 cloves garlic, thinly sliced
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup vegetable or chicken broth
2 tablespoons coarsely grated Parmesan cheese
1/2 pound penne
PREPARATION
- Cut floret ends off of broccoli rabe. Trim stalks and coarsely chop.
- Bring a large pot of salted water to a boil, and add the broccoli rabe.
- Cook for 1 minute, then remove with a slotted spoon to a bowl of ice water.
- Drain well and set aside.
- While pasta is cooking, according to package directions, make the sauce.
- Heat oil in a large skillet over medium heat.
- Add peppers and onions and sauté until soft, about 4 minutes.
- Add broccoli rabe and garlic and cook an additional 2 minutes.
- Add broth, increase heat and reduce by half.
- When pasta is cooked, drain with a slotted spoon directly into the sauce, adding a tablespoon or two of pasta cooking water if needed.
- Pour into a serving bowl and top with grated cheese.
Serves 4. Prep time, 15 minutes; cook time, 20 minutes.
Cook’s note: Blanching the broccoli rabe takes away some of the bitterness. You may omit this step if you prefer.