If you’ve ever been intimidated by broccoli rabe (also known as rapini), this is the recipe that will make you a lifelong fan! We’re taming its signature pleasant bitterness with the mellow sweetness of slow-sautéed onions and garlic, creating a luscious, savory sauce. Tossed with delightful farfalle pasta, whose little bows are perfect for catching every bit of flavor, this dish is a masterclass in simple, elegant Italian cooking. It’s a sophisticated yet incredibly easy weeknight dinner you’ll return to again and again.
Ingredients
• (Serves 4)
• 1 large bunch broccoli rabe (about 1.25 pounds / 567g)
• 2 tablespoons / 28g butter
• 0.5 cup / 120 ml olive oil
• 2 large onions, diced
• 3 cloves garlic, minced
• 1 pound / 454g farfalle (bow-tie pasta)
• 0.5 teaspoon / 3g salt, plus more for pasta water
• Freshly ground black pepper, to taste
• 0.5 cup / 50g grated Parmesan cheese, plus more for serving
Instructions
1. Prep the Pasta Water & Broccoli Rabe: Bring a large pot of generously salted water to a boil. Meanwhile, prepare the broccoli rabe. Trim and discard the tough, thick bottom stems (anything thicker than a pencil). Wash the remaining greens thoroughly in a large bowl of cold water, then drain well. Coarsely chop the broccoli rabe.
2. Sauté the Aromatics: In a large skillet or Dutch oven, melt the butter with the olive oil over medium heat. Add the diced onions and sauté, stirring occasionally, for about 10 minutes until soft and translucent. Stir in the minced garlic and cook for another minute until fragrant.
3. Cook the Greens: Add the chopped broccoli rabe to the skillet with the onions. Cook, tossing frequently, for about 10 minutes, or until the stems are tender and the greens are wilted.
4. Cook the Pasta: While the broccoli rabe is cooking, add the farfalle to the boiling water. Cook according to package directions until al dente (firm to the bite).
5. Combine and Serve: Season the broccoli rabe sauce with salt and pepper. Just before draining the pasta, reserve about a cup of the starchy pasta water. Drain the farfalle well and add it directly to the skillet with the sauce, or return it to the pot. Add the grated Parmesan cheese and toss everything together, adding a splash of the reserved pasta water if needed to create a silkier sauce. Serve immediately with extra Parmesan on top.
Nutritional Information
• (per serving, approximate)
• Calories: 650 kcal
• Protein: 20g
• Carbohydrates: 85g
• Fat: 25g
• Fiber: 8g
Pro Tips
• Tame the Bitterness: If you are sensitive to the bitterness of broccoli rabe, you can blanch it in the boiling pasta water for 1-2 minutes before shocking it in an ice bath. Drain well before adding it to the skillet.
• Add a Kick: For a touch of heat, add 1/4 to 1/2 teaspoon of red pepper flakes to the skillet along with the garlic.
• Boost the Protein: To make this a heartier meal, stir in a can of drained and rinsed cannellini beans or chickpeas during the last few minutes of cooking the greens.
• Don’t Skip the Pasta Water: That starchy, salty water is liquid gold! It helps the sauce cling to the pasta and emulsifies the oil and cheese, creating a creamy consistency without any cream.
FAQ
Q: Can I make this broccoli rabe pasta vegan
A: Absolutely! To make this dish vegan, simply replace the butter with an equal amount of extra olive oil or your favorite vegan butter. For the cheese, use a store-bought vegan Parmesan alternative or a sprinkle of nutritional yeast to achieve that savory, cheesy flavor.
Q: How can I add more protein to this vegetarian dish
A: For a heartier, protein-packed meal, stir in a can of drained and rinsed cannellini beans or chickpeas along with the broccoli rabe for the last few minutes of cooking. Toasted pine nuts or slivered almonds also make a great protein-rich topping.
Q: What can I substitute for broccoli rabe in this recipe
A: If broccoli rabe isn’t available, broccolini is an excellent substitute with a similar texture and milder flavor. You can also use other robust greens like Tuscan kale or Swiss chard; just be sure to cook them until the stems are tender.
Q: How do I store and reheat leftovers
A: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat, adding a splash of water or olive oil to help loosen the sauce and refresh the pasta.
