What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
Broccoli Rabe with Penne
- add review
- #29164
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
1 bunch broccoli rabe, well rinsed, tough skin peeled, and chopped (keep flowers whole)
1/3 cup extra-virgin olive oil
5 large cloves garlic, minced
1 teaspoon dried oregano
salt and freshly ground black pepper, to taste
1 pound dry penne pasta
directions
In a large pot or steamer, steam the broccoli rabe until tender, 10-15 minutes. Remove from the heat and drain, reserving the cooking water.
Warm the olive oil in a nonreactive large skillet over med.-low heat. Add the garlic and saute until golden, 3 min. Add the broccoli rabe, 3/4 cup of the reserved cooking water, the oregano, and salt and pepper to taste. Cover and simmer for 20 minutes.
Meanwhile, warm a serving bowl in a 200 degrees F oven. Bring a large pot of water to a boil (using as much of the reserved broccoli water as remains). Add the penne and cook until al dente, 8-10 minutes. Drain the pasta.
Remove the bowl from the oven, place the pasta in the bowl, and top with the broccoli mixture. Mix well and serve hot.
added by
nutrition data
590 calories, 16 grams fat, 94 grams carbohydrates, 19 grams protein per serving. This recipe is low in sodium.
Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
reviews & comments
July 13, 2010
Excellent, quick and easy. Complement with a side salad and some crusty, hot Italian bread, and you have a great filling meal!