Orecchiette with Rapini

Ingredients

• Chicken Broth

  Swanson Broth

  1 cup or 100g

• Garlic

  Raw

  4 clove or 12g

• Crushed red pepper flakes

  1 tbsp or 1g

• Anchovy

  Fish, european, canned in oil, drained solids

  2 anchovy or 8g

• Parmesan cheese

  Grated

  ½ cup or 50g

• Rapini

  Vegetables - Melissa's

  1 oz or 28g

• Orecchiette Pasta

  Trader Joe's

  2 cup, dry or 224g

Directions

1. Bring a large pot of water to a boil or broth; salt generously. Add broccoli rabe. Cook until leaves are wilted, about 1 minute. Using a slotted spoon, transfer broccoli rabe to colander; drain well.
2. Return water to a boil, and add pasta; cook until al dente, according to package instructions. Drain, reserving 1/2 cup cooking liquid.
3. Meanwhile, heat oil in large skillet over medium-low heat. Add garlic; cook, stirring, until soft, 30 seconds, being careful not to brown. Add anchovy fillets, if using, and crushed red pepper; cook, stirring, 1 to 2 minutes. Stir in broccoli rabe; cook until heated through, 3 to 4 minutes.
4. Add pasta to broccoli rabe mixture; toss to combine, adding reserved cooking water as desired. Season with 1/2 teaspoon salt and 1/8 teaspoon pepper. Serve with Parmesan and lemon wedges.
5. COOK'S NOTES When choosing broccoli rabe, look for bright-green leaves and small florets with no yellow spots. The stalks are also edible; just trim the tough ends.

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