Lemony Broccoli Rabe Pasta
Need a gluten free and primal side dish? Lemony Broccoli Rabe Pasta could be a spectacular recipe to try. This recipe covers 14% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 8g of protein, 13g of fat, and a total of 156 calories. This recipe serves 6. A mixture of pepper, filei, olive oil, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 30 minutes.
Instructions
Bring 4 qt. water to a boil in a large Dutch oven.
Add 2 tsp. kosher salt, return to a boil, and stir in broccoli rabe. Cook 1 minute or until crisp-tender; drain. Plunge into ice water to stop cooking process; drain.
Cook pasta in Dutch oven according to package directions; drain, reserving 1/2 cup hot pasta water.
Melt butter with oil in Dutch oven over medium heat; add garlic, and saut 1 to 2 minutes or until tender.
Add red pepper and lemon zest; cook, stirring constantly, 1 minute. Stir in broccoli rabe; cook, stirring constantly, 1 minute. Stir in hot cooked pasta, reserved pasta water, Parmesan, and lemon juice; cook 1 to 2 minutes. Season with kosher salt and black pepper. Top with cheese.
The Power of Pasta Water Before you drain off your perfectly cooked pasta (al dente, of course!), scoop out at least 1 cup of that rich, starchy pasta water to make an easy pan sauce. We used 1/4 to 1/2 cup in most of the dishes here, but for most recipes save a little extra in case you want a looser sauce. The cloudy broth marries with butter or oil for silky, creamy results. And because you've cooked your pasta with a proper amount of salt (about 1 Tbsp. kosher salt per quart of water), the leftover liquid delivers flavor too. Use it whenever you feel saucy.