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spicy broccoli rabe and gemelli pasta recipe

Written on Tuesday, August 9, 2016 | 7:46:00 PM

Serves : servings 

Ingredients : 
- 10 oz (285 g) gemelli pasta (about 2½ cups dried)
- 2 bunches broccoli rabe, cut into 2-inch (5-cm) pieces
- 4 tbsp (60 ml) extra virgin olive oil
- ½–¾ tsp crushed red pepper flakes, or to taste
- 4 garlic cloves, minced
- 1 (15.5-oz [435-g]) can chickpeas, rinsed and drained
- Salt and freshly ground black pepper
- ⅓ cup (35 g) Parmesan cheese, freshly grated

Preparation Method :
1) Bring a large pot of salted water to a boil. Add the gemelli pasta and cook until al dente. Using a slotted spoon, remove the pasta and place in a large bowl. Remove ½ cup (118 ml) of the pasta cooking water and set aside.

2) Bring the remaining pasta water back to a boil and add the broccoli rabe. Cook for 2 minutes and then drain.

3) Heat a large skillet over medium-high heat. Add the oil and crushed red pepper flakes and cook for 30 seconds–1 minute until the crushed red pepper flakes are slightly toasted but not burnt. Reduce the heat to medium and stir in the garlic. Add the chickpeas, reserved broccoli rabe and a pinch each of salt and pepper. Cook until rabe is tender, about 3–4 minutes.

4) Add in the pasta to the skillet. If the pasta sticks together, add a little bit of reserved pasta water to thin the sauce. Stir in Parmesan cheese and serve immediately.

If you can’t find broccoli rabe, substitute broccolini or broccoli florets.

VEGAN VERSION: Replace Parmesan cheese with Vegan Parmesan Cheese, same amount.


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