PASTA WITH RAPINI (Broccoli Rabe)

SERVES 4

This is quick, easy, light, healthy and delicious. So try it.

INGREDIENTS

1/2 cup olive oil

4 large cloves garlic, minced

2 pounds rapini (broccoli rabe), cleaned, tough stems discarded, cut into 2-inch pieces

Salt and pepper to taste

2 tablespoons balsamic vinegar

1 pound medium-sized pasta, such as penne rigata

Crushed red pepper (optional)

Freshly grated Parmesan cheese

Heat a large sauté pan over medium heat. Add the olive oil and heat. Add the garlic and sauté for one minute. Add the rapini and a little water for moisture. Sprinkle with salt and pepper to taste. Cover pan and cook for about 5 minutes. Add the balsamic vinegar. Cover and continue to cook until stems are tender, about 15 minutes, adding more moisture if needed.

Meanwhile, cook pasta according to package directions for al dente. When sauce is done, drain most of the water from the pasta, reserving just a little for sauce. Add the sauce and the optional crushed red pepper; toss well to combine. Serve immediately, passing the cheese separately.

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