Pasta with Broccoli Raab and Garlic Recipe
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This quick, tasty dish features broccoli raab, an Italian favorite. Although it looks similar to regular broccoli, it is unrelated and tastes quite different--slightly bitter, with a little "bite" which pairs perfectly with garlic and grated cheese.
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8 ounces pasta, any short kind
1 pound broccoli raab
10 cloves garlic, thinly sliced (cooking will mellow the flavor - use plenty)
2 tablespoons olive oil
2 ounces freshly grated parmigiano reggiano or other good cheese
Bring to a boil 3 quarts water with 1 tablespoon salt. While water heats, rinse broccoli raab and trim off any dried or tough stem ends. (All parts of the plant--stems, leaves, buds are good, but thick stems should be peeled.)
Drop raab into boiling water and cook for 2-3 minutes (several minutes longer for large stems). Lift out with tongs or slotted spoon and drain, leaving water on heat. Add pasta to boiling water and cook according to package directions.
While pasta cooks, heat oil in a skillet (medium heat). Add garlic, stirring occasionally, and cook for 2 - 3 minutes without browning.
While garlic cooks, chop raab into 2 inch lengths. Add to garlic, stir to mix well, and cook until raab is just tender--a few minutes. Salt to taste.
Drain pasta and put in serving dish, topped with raab and garlic. Sprinkle cheese on top of pasta or serve along side.
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