PASTA WITH BROCCOLI RABE (Rapini)

SERVES 4 to 6

I love broccoli rabe, also called rapini, whether by itself or with pasta, as in this recipe. This is another quick, easy, healthy and delicious vegetarian main dish that I learned to make from an Italian family. Although I prefer to use whole wheat pasta, you can substitute multigrain or white.

• 3 tablespoons 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, preferably whole wheat
• 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 20 minutes, adding more moisture if needed. (If, like me, you prefer your greens to be very tender, allow about 30 minutes cooking time.)

Meanwhile, cook pasta according to package directions for al dente. Drain most of the water from the pasta, reserving just a little for the sauce. Add the pasta to the sauce with the optional crushed red pepper; toss well to combine, adding some of the cooking liquid as needed for moisture. Add a little grated cheese and toss again. Serve immediately, passing more cheese separately.

Note: The crushed red peppers can be passed separately instead of adding them to the sauce so that each person can add them to taste, or not at all. This pasta is also good at room temperature.

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