Pasta Aglio Olio With Broccoli Rabe Recipes

PASTA AGLIO OLIO WITH BROCCOLI RABE

Steps:

• Cook pasta per instructions on box, set aside until needed
• Wash and clean broccoli rabe, removing most of the stem
• In a large saute pan place broccoli rabe in the pan with about a cup of water over high heat, as the water begins to boil reduce to simmer and allow water to cook off.
• This process will take about 10 minutes or until the stems of the broccoli rabe are fairly tender. When ready remove from the heat and take the broccoli rabe out of the pan until needed.*if all the water cooks off and broccoli rabe is still not tender add additional water and continue cooking
• Add 3 tablespoons of olive oil into the hot pan along with the chopped garlic and saute over low heat until garlic just begins to get fragrant.
• Add the broccoli rabe back into the pan with a pinch of red pepper flakes. Mix together with the aioli sauce.
• Add the cooked pasta to the pan, season with sea salt, black pepper, most of the chopped parsley(reserve some for serving) and half of the grated Romano cheese (save the rest for serving).
• If the pasta is dry add more olive oil or some of the pasta water to the dish.
• Place the pasta into serving bowls and top with grated Romano cheese, black pepper and a sprinkle of chopped Italian parsely.*If you would like a little extra heat, add a few more red pepper flakes.
• Serve with crusty bread and enjoy!

PASTA AGLIO E OLIO WITH BROCCOLI

Steps:

• Cook pasta of choice to package instructions, in saltwater, reserving some of the pasta water.
• In a large frying pan big enough to hold the pound of pasta, add the oil, butter, and saute garlic for around 2 minutes.
• Add the steamed broccoli to coat with oil and garlic mixture along with red pepper flakes.
• Next stir in the reserved pasta water or wine whatever you prefer.
• Sprinkle with some salt and pepper to taste then stir in cheese and parsley.
• Cooking for 30 seconds.
• If using meats or seafood or any other vegetables fold them in.
• In a separate frying pan toast the bread crumbs in 1 tablespoon of butter or olive oil until golden around 2 minutes.
• Sprinkle on top of the pasta.
• Serve immediately garnished with more grated cheese.
• Notes: If using freshly diced tomatoes just toss in at the end to heat for 30 seconds.
• Sauteed spinach can be added same time as the broccoli in this recipe.

SPAGHETTI AND BROCCOLI AGLIO OLIO

Steps:

• Add the broccoli florets to a large pot of boiling, salted water and cook until al dente, 3 to 4 minutes. Prepare a bowl of ice water. Remove the florets from the pot, reserving the cooking water. Stop the cooking process by shocking them in the ice water. Remove the florets and pat dry.
• Add the spaghetti in the same pot of water. Cook until al dente, about 8 minutes.
• Meanwhile, add the oil, sliced broccoli stems, red pepper flakes and garlic to a large skillet over medium-low heat and sprinkle with salt. Cook until the garlic is lightly toasted and fragrant, about 8 minutes. Add the florets, toss to coat and warm through.
• Drain the pasta in a colander set in the sink, and add the pasta to the skillet. Increase the heat to medium-high. Toss the ingredients and adjust the seasoning if needed. Transfer the pasta to a large serving bowl. Squeeze the lemon juice over the top and sprinkle with the Parmigiano-Reggiano. Serve.

BROCCOLI RABE AND CHICKEN AGLIO OLIO (WITH OIL AND GARLIC)

Steps:

• While the pasta (Angel Hair takes about 4 minutes) is cooking start aglio olio.
• In a heavy saucepan with a med/low flame, add 1/4 cup of oil and garlic.
• Lightly sauté garlic do not let the garlic get dark brown.
• Add chicken stock and stir.
• Add chicken.
• Add Broccoli Rabe.
• Do not drain pasta; use tongs to "pull" pasta out of pot and put in to pan with chicken and broccoli rabe.
• Toss and serve with fresh grated cheese.