My Pasta Aglio e Olio with Broccoli Rabe is a delicious way to enjoy pasta and my favorite bitter green broccoli rabe
Broccoli Rabe Aglio e Olio
PREP TIME: 5 MIN | COOKING TIME: 8 MIN | SERVES: 2
Celebrate Heart Healthy Red Month with this nutritious and flavorful dish! Our garlicky classic Italian side dish is a perfect addition to your heart-conscious menu. The combination of garlic, pepper flakes, olive oil, and brocoli rabe complements the rapini, balancing its natural bitterness. It’s a win-win – deliciously satisfying and heart-healthy. Enjoy the harmony of flavors while taking care of your well-being.
Ingredients:
- 1 bunch of broccoli rabe
- Extra Virgin Olive Oil
- 2 cloves of garlic, sliced
- ½ teaspoon of red chili pepper flakes
- ¼ teaspoon sea salt, fine grade
- Pinch of fresh ground black pepper
Method:
- Wash and trim off tough broccoli rabe stems, then cut an “x” into the bottom of the stem.
- Blanch broccoli in a medium pot of rapid boiling hot water for about 1-2 minutes. Remove broccoli rabe from water and set aside. Reserve a little of the cooking water.
- Return the pot to the stove, set it over medium heat, and add a generous drizzle of extra virgin olive oil. Sprinkle in pepper flakes, minced garlic, salt, and pepper. Sauté this aromatic mix for approximately 1 minute, ensuring not to let the garlic brown. Introduce the broccoli to the pot, along with a splash of the reserved cooking water, and gently warm through, infusing the dish with delightful flavors.
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