START TO FINISH: 25 minutes MAKES 6 servings
1 pound broccoli rabe
8 ounces dried multigrain penne pasta
2 tablespoons olive oil
1 tablespoon minced garlic (6 cloves)
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
1 Trim tough stems from broccoli rabe; discard stems. Coarsely chop the broccoli rabe leaves. In a Dutch oven cook broccoli rabe in a large amount of boiling salted water for 5 to 7 minutes or until tender. Drain; plunge broccoli rabe into a large bowl of ice water to cool quickly. When cool, drain well.
2 Meanwhile, cook pasta in boiling, lightly salted water according to package directions. Using a ladle, remove 3⁄4 cup of the pasta cooking water; set aside. Drain pasta. Return pasta to hot pan; cover and keep warm.
3 In a large skillet heat olive oil over medium heat. Add garlic and crushed red pepper. Cook and stir for 1 minute. Add drained broccoli rabe; toss to coat with oil. Add the drained pasta, the 3⁄4 cup reserved pasta cooking water, grated Parmesan cheese, and lemon juice. Cook and stir until heated through. Season to taste with kosher salt and pepper. Sprinkle servings with shredded Parmesan cheese.
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.
