Broccoli Raab & Pasta

Broccoli Raab AKA Rapini, is actually a relative of the turnip (yes, I looked it up).    People categorize it as “an acquired taste”, but I think this dish bypasses that.  It’s actually the very first dish I cooked from my very first CSA box!  It was a real treat to make it again.

Broccoli Raab & Pasta

Ingredients:

  • 1 bunch broccoli raab
  • olive oil
  • 1 onion, thinly sliced
  • 6 cloves diced/pressed garlic
  • 1 teaspoon jalapeno sauce
  • salt
  • 1/2 teaspoon wed win vinegar
  • 8oz rice pasta

What I did:

  • bring a big pot of water to boil for the pasta, meanwhile…
  • saute onion with some olive oil in a big pan over medium heat until onion is translucent.
  • add garlic, salt, jalapeno sauce, toss briefly.
  • wash, rip up, and add raab with about a tablespoon of water.
  • turn the heat down to low and cover, but stir occasionally.
  • Mine cooked for about 12 minutes like that, just long enough for me to deal with the pasta.
  • boil your pasta according to the package directions, drain, place in a large bowl.
  • top with raab mixture, more olive oil, and red wine vinegar.

Variations:

  • Since raab is related to turnips, I guess you could substitute it with turnip greens!
  • Top with romano or parmesan cheese… yum!
  • I ate mine with a chopped up chicken sausage.
  • The original recipe calls for red pepper flakes instead of jalapeno sauce.

I inhaled this.

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