Last week’s Clark Organic Farm CSA share included a beautiful bunch of broccoli rabe. One of my favorite ways to use this vegetable is in a pasta dish. The starch in the pasta seems to be a perfect balance to the distinctly earthy flavor of broccoli rape. Top it off with some heat (red pepper) and saltiness (parmesan) and you’ve got yourself a perfect summer meal.
The guide I use for prepping the broccoli rabe comes from Rosemary Molloy’s wonderful website An Italian in My Kitchen and the link is provided here to this recipe for guidance with the ingredient list below:
Pasta with Broccoli Rabe
From Rosemary Molloy’s An Italian in My Kitchen
Ingredients:
- Broccoli Rabe (pre-steam or boil – see link above)
- Olive oil
- Garlic
- Hot pepper flakes
- Cooked pasta
- Parmesan
Four Nights A Week 
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