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Although it has broccoli in its name, broccoli raab is actually closely related to the cabbage and turnip families. Its pungent, somewhat bitter flavor is mellowed by a short cooking time.

Start to Finish: 25 minutes

Makes: 6 servings

 

Ingredients:

1 pound broccoli raab
8 ounces dried multigrain penne pasta (such as Barilla Plus)
2 tablespoons extra-virgin olive oil
6 cloves garlic, minced (1 tablespoon minced)
1⁄4 to 1⁄2 teaspoon crushed red pepper
1⁄4 cup grated Parmesan cheese
1 tablespoon lemon juice
Kosher salt
Freshly ground black pepper
1⁄3 cup shredded Parmesan cheese

 

Instructions:

Trim tough stems from broccoli raab; discard stems. Coarsely chop the broccoli raab leaves. In a Dutch oven cook broccoli raab in a large amount of salted boiling water for 5 to 7 minutes or until tender. Drain; submerse broccoli raab into a large bowl of ice water to cool quickly. When cool, drain well.

Meanwhile, cook pasta according to package directions. Drain pasta, reserving 3⁄4 cup of the cooking water.

In a large skillet heat olive oil over medium heat. Add garlic and crushed red pepper; cook for 1 minute. Add drained broccoli raab; toss to coat with oil. Add the drained pasta, reserved pasta cooking water, grated Parmesan cheese, and lemon juice. Cook and stir until heated through. Season to taste with kosher salt and black pepper. Sprinkle each serving with shredded Parmesan cheese.

 

Hints:

Nutrition facts per serving: 238 cal., 7 g total fat (2 g sat. fat), 6 mg chol., 263 mg sodium, 30 g carbo., 5 g fiber, 12 g pro.
Exchanges: 1 Vegetable, 2 Starch, 1⁄2 Lean Meat, 1 Fat

 

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