Pasta with Broccoli Rabe
Pasta with Broccoli Rabe is a classic Italian pasta dish featuring tender broccoli rabe, garlic, olive oil, red pepper flakes, and perfectly cooked pasta. Finished with freshly grated Parmesan or Pecorino Romano cheese, this wholesome recipe is both light and satisfying. Ready in just 35 minutes, it makes an excellent vegetarian main course or can be enhanced with Italian sausage or anchovies for added richness.
Ingredients
For the Pasta
- 12 ounces (340 g) orecchiette, penne, or rigatoni
- Salt, for boiling water
For the Broccoli Rabe
- 1 large bunch broccoli rabe (rapini), trimmed and chopped
- 3 tablespoons extra virgin olive oil
- 4 garlic cloves, thinly sliced
- ½ teaspoon crushed red pepper flakes (adjust to taste)
- Salt and freshly ground black pepper, to taste
- ½ cup reserved pasta cooking water
For Serving
- ½ cup freshly grated Parmesan or Pecorino Romano cheese
- Fresh lemon wedges (optional)
- Extra virgin olive oil for drizzling
Instructions
- Bring a large pot of salted water to a boil.
- Add the broccoli rabe and blanch for 2–3 minutes until bright green and slightly tender.
- Remove the broccoli rabe with a slotted spoon and transfer it to a bowl of ice water to stop the cooking process. Drain well.
- Using the same pot of water, cook the pasta until al dente according to the package instructions.
- Reserve ½ cup of the pasta cooking water before draining the pasta.
- Meanwhile, heat the olive oil in a large skillet over medium heat.
- Add the sliced garlic and cook until fragrant and lightly golden, about 1–2 minutes.
- Stir in the crushed red pepper flakes.
- Add the blanched broccoli rabe and sauté for 4–5 minutes, stirring occasionally.
- Add the cooked pasta to the skillet and toss everything together.
- Pour in the reserved pasta water a little at a time until the pasta is lightly coated with a silky sauce.
- Serve immediately with grated Parmesan or Pecorino Romano, a drizzle of olive oil, and a squeeze of fresh lemon if desired.
Notes
- Blanching the broccoli rabe reduces its bitterness while preserving its vibrant color.
- Orecchiette is the traditional pasta choice, but penne or rigatoni work well too.
- Freshly grated cheese melts more smoothly than pre-grated varieties.
- Use high-quality extra virgin olive oil for the best flavor.
- Adjust the red pepper flakes to suit your preferred spice level.
- Reserve pasta water to help create a light, glossy sauce.
- Serve immediately for the best texture.
- Leftovers can be refrigerated for up to 3 days.