Looking for a weeknight dinner that’s both incredibly fast and bursting with sophisticated flavor? Meet your new favorite pasta dish! This Lemon Garlic Penne with Broccoli Rabe is a celebration of simple, powerful ingredients. The beautiful, slightly bitter notes of broccoli rabe are perfectly tamed by zesty lemon, pungent garlic, and a kick of red pepper. It all comes together in under 30 minutes for a meal that feels restaurant-worthy but is secretly super simple. Let’s get cooking!
Ingredients
• 1 pound / 450 g broccoli rabe
• 8 ounces / 225 g dried multigrain penne pasta
• 2 tablespoons / 30 ml olive oil
• 1 tablespoon / 15 g minced garlic, about 6 cloves
• 1⁄4 to 1⁄2 teaspoon / 1.25 to 2.5 g crushed red pepper
• 1⁄4 cup / 25 g grated Parmesan cheese
• 1 tablespoon / 15 ml lemon juice
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1⁄3 cup / 30 g shredded Parmesan cheese, for serving
Instructions
1. Prepare the broccoli rabe by trimming and discarding the tough lower stems, then coarsely chopping the leaves and tender stems. Bring a large pot of salted water to a boil and cook the broccoli rabe for 5-7 minutes until tender. Immediately transfer it to a bowl of ice water to stop the cooking process, then drain thoroughly.
2. Meanwhile, cook the penne in a large pot of boiling, lightly salted water according to package directions until al dente. Before draining, carefully ladle out and reserve about 3/4 cup / 180 ml of the starchy pasta water. Drain the pasta and return it to the warm pot.
3. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and crushed red pepper, stirring constantly for about 1 minute until fragrant—be careful not to let the garlic burn.
4. Add the drained broccoli rabe to the skillet and toss to coat it in the garlic-infused oil. Stir in the cooked pasta, the reserved 3/4 cup / 180 ml pasta water, the 1/4 cup / 25 g grated Parmesan, and the lemon juice.
5. Continue to cook and stir everything together for 2-3 minutes, until the sauce has slightly thickened and everything is heated through. Season generously with kosher salt and freshly ground black pepper to your liking. Serve immediately, topped with the remaining 1/3 cup / 30 g shredded Parmesan cheese.
Nutritional Information
• PER SERVING: 238 cal., 7 g total fat (2 g sat. fat), 6 mg chol., 263 mg sodium, 30 g carb., 5 g fiber, 12 g pro.
Pro Tips
• Don’t skip blanching the broccoli rabe in boiling water and shocking it in an ice bath. This crucial step helps to mellow its natural bitterness and locks in its vibrant green color.
• That starchy pasta water is liquid gold! It contains starches that will help the sauce emulsify and cling to every piece of penne, creating a silkier texture than plain water ever could.
• For an extra boost of plant-based protein and fiber, toss in a can of drained and rinsed cannellini beans or chickpeas along with the pasta in the final step.
FAQ
Q: Can I make this lemon garlic penne vegan
A: Absolutely! To make this recipe vegan, simply substitute the Parmesan cheese with a high-quality vegan Parmesan alternative or 2-3 tablespoons of nutritional yeast for a cheesy, savory flavor. Most dried penne pasta is naturally vegan, but it’s always a good idea to check the packaging for eggs.
Q: How can I add more protein to this vegetarian pasta
A: This dish is easy to enhance with more plant-based protein. A fantastic and quick option is to stir in a can of rinsed and drained cannellini beans or chickpeas along with the pasta in step 4. You could also top the finished dish with toasted pine nuts or slivered almonds for extra protein and a delightful crunch.
Q: What can I use as a substitute for broccoli rabe
A: If you can’t find broccoli rabe or prefer a less bitter green, broccolini is an excellent substitute. You could also use regular broccoli florets, chopped asparagus, or even a hearty green like kale. You may need to adjust the initial blanching time depending on the tenderness of the vegetable you choose.
Q: How should I store and reheat leftovers
A: Store any leftover pasta in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a skillet over medium-low heat. We recommend adding a splash of water or olive oil to help loosen the sauce and bring the dish back to its original silky texture.
