Red Wine Spaghetti With Broccoli Rabe Recipes

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RED-WINE SPAGHETTI WITH BROCCOLI RABE



Red-Wine Spaghetti With Broccoli Rabe image

I saw this prepared on Easy Entertaining with Michael Chiarello on the food network. It looked so interesting that I wanted to post it for future reference.

Provided by KelBel

Categories     Spaghetti

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

1 3/4 lbs broccoli rabe, thick stems discarded
1 lb spaghetti
1 (750 ml) bottle red wine (preferably Zinfandel)
1 teaspoon sugar
1/3 cup extra virgin olive oil
4 garlic cloves, finely chopped
1 teaspoon hot red pepper flakes
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 cup parmigiano-reggiano cheese

Steps:

  • Cut broccoli rabe into 1-inch wide florets. Blanch in a 6 to 8 quart pot of boiling salted water, uncovered, 2 minutes. Transfer with slotted spoon to a large colander to drain, reserving broccoli-cooking liquid in pot, then transfer broccoli to a bowl.
  • Return cooking liquid to a boil and cook spaghetti, stirring occasionally, 5 minutes (pasta will not be fully cooked). Reserve 1 cup of pasta water and drain pasta in colander and return empty pot to stovetop.
  • Add wine and sugar to pot and boil vigorously 2 minutes until liquid is reduced a bit.
  • Add spaghetti and shake pot to prevent pasta from sticking. Gently stir with tongs until coated and boil over high heat, stirring occasionally, until most of the liquid is absorbed, about 6 minutes (pasta will be al dente).
  • Immediately after adding spaghetti to wine mixture, cook garlic and red pepper flakes in the olive oil in a large, deep skillet over moderately low heat, shaking skillet occasionally, until garlic is pale golden, about 5 minutes.
  • Add broccoli rabe, salt, and pepper and cook, stirring, 1 minute. Add 1/2 cup of reserved pasta water.
  • Pour broccoli rabe into skillet with the spaghetti mixture and carefully toss with tongs to combine (skillet will be very full).
  • Cook while stirring, about 2 minutes. Remove from heat, season with freshly ground black pepper and drizzle with a bit of olive oil.
  • Stir in the grated cheese. Serve immediately.

Nutrition Facts : Calories 833.1, Fat 23.4, SaturatedFat 4.6, Cholesterol 7.2, Sodium 685.4, Carbohydrate 98.3, Fiber 9.2, Sugar 5, Protein 25.3

RED WINE SPAGHETTI WITH MEATBALLS



Red Wine Spaghetti with Meatballs image

Provided by Damaris Phillips

Categories     main-dish

Time 1h35m

Yield 6 servings

Number Of Ingredients 24

Three 28-ounce cans Italian plum tomatoes, crushed with hands
2 large yellow onions, large diced (about 3 cups)
4 cloves garlic, minced
1 bay leaf
1 stick (8 tablespoons) unsalted butter, at room temperature
1/2 bunch flat-leaf parsley, chopped
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 large yellow onion, small diced (about 1 1/2 cups)
1 tablespoon Italian seasoning
1/2 teaspoon red pepper flakes
1/4 teaspoon dried sage
1/2 to 3/4 cup whole milk
2 pounds lean ground beef (90/10)
1/2 cup couscous
1/2 cup freshly grated Parmesan, plus shaved Parmesan for garnish
1/2 cup ricotta
2 large eggs
2 cloves garlic, grated
Kosher salt
1 bottle red wine, preferably Chianti
Kosher salt
1 pound spaghetti

Steps:

  • Preheat the oven to 425 degrees F. Line a baking sheet with parchment.
  • For the sauce: Combine the tomatoes, onions, garlic and bay leaf in large Dutch oven. Season with salt and pepper and bring to a simmer over medium heat. Simmer, partially covered, until the tomatoes have broken down and the sauce has slightly thickened, 30 to 45 minutes. (If needed, cook uncovered for another 10 minutes until thickened to desired consistency.) Remove the bay leaf and pulse the sauce with an immersion blender until slightly smooth but still rough. Add the butter and half of the parsley and season to taste. Keep warm over medium heat until the meatballs are ready.
  • For the meatballs: While the sauce is simmering, start on the meatballs. In a large saute pan, heat the olive oil over medium-high heat. Add the onions and saute until tender, 5 to 7 minutes. Remove the pan from the heat.
  • Combine the Italian seasoning, red pepper flakes, sage and 1/2 cup of the milk in a small bowl and set aside to allow the dried herbs to reconstitute, about 5 minutes. This will soften the spices and release their flavors.
  • Transfer the sauteed onions and milk mixture to a large bowl. Add the ground beef, couscous, grated Parmesan, ricotta, eggs, garlic and 2 teaspoons kosher salt. Combine with your hands, making sure not to overmix. If the mixture looks too dry, add the remaining 1/4 cup milk. Using a 1 1/2-ounce-portion scoop or a scant 1/4 cup, scoop the mixture onto the prepared baking sheet. The mixture should yield 30 meatballs.
  • Bake the meatballs until firm on the outside but slightly undercooked in the center, 10 to 15 minutes. Add the meatballs to the blended sauce and cook until cooked through, 10 minutes.
  • For the pasta: In a large high-sided saute pan, bring 5 cups water, 3 cups of wine, and some salt to a boil. Add the pasta and cook until al dente, about 9 minutes, pressing the pasta down as it cooks to make sure it is fully submerged in the liquid.
  • Strain the cooked pasta and return it to the pan along with any remaining wine (there should only be a little bit, less than 1/4 cup) and 1 cup of the sauce. Toss to combine. Serve immediately, topped with more sauce and the meatballs. Garnish with the remaining parsley and shaved Parmesan.

RED WINE PASTA, BROCCOLI RABE & GRILLED HERB CHICKEN



Red Wine Pasta, Broccoli Rabe & Grilled Herb Chicken image

This has rich red wine flavors but with fresh broccoli rabe and herb chicken done in advance and then just sliced on a bed of the pasta topped with Romano cheese. If you don't like the tang of romano use Parmesan. And for that matter if you can't find broccoli rabe, use regular broccoli. QUICK TIP: My tip for the day, pick up from your local grocery store some olives. This goes great with a big bowl of olives, or artichoke hearts, just in a can (without oil). Hit the artichokes with a little balsamic and olive oil, salt and pepper and put in a bowl next to the olives. And what a great side dish. Salad. Buy a bag of greens. Add a very simple (even store bought if time is difficult) vinaigrette your favorite, some fresh heirlooms and good red onion sliced thin. Very classic salad but always good. But the spaghetti and the chicken is the star. I have to admit that I have made the spaghetti for years, but the addition of the broccoli came from FN, Michael Chiarello. My Italian friend first turned me on the the "Red" spaghetti many years ago, however I loved the addition of the broccoli rabe thanks to the FN. So I can't take all the credit for this, but definitely worth sharing.

Provided by SarasotaCook

Categories     Chicken Breast

Time 8h45m

Yield 6 , 6 serving(s)

Number Of Ingredients 18

4 boneless skinless chicken breasts
2 teaspoons garlic, minced
1/4 cup olive oil
1 tablespoon red wine vinegar
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/2 teaspoon dried rosemary
1 lb spaghetti (you can use vermicelli or thin spaghetti too)
1 3/4 lbs broccoli rabe
1 (750 ml) bottle red wine i like merlot or 1 (750 ml) bottle you can use zinfandel
1 teaspoon sugar
4 teaspoons garlic, minced
1 small onion, cut in half and thin sliced
1/2 teaspoon red pepper flakes (to taste)
1/3 cup olive oil
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 cup romano cheese, grated

Steps:

  • Chicken -- mix the marinade in the baggie and add the chicken and just let it go all day. That's it.
  • In a large sauce pan we have 2 cooking steps. We first need to cook the chicken and then need to cook the vegetables.
  • First the chicken - In a medium sauce pan on medium high heat, add the chicken and sear 4-5 minutes on the first side until golden brown. You want a good sear. Then flip and cook another 3-4 minutes until golden brown. Remove and cover to let it rest while you make the pasta and cook the vegetables.
  • Pasta -- In a large pot cook the pasta according to directions. I like to use thin spaghetti, but spaghetti or vermicelli will work just fine for this. Just follow the directions on the box. Once finished, drain the pasta. In that same pot add the oil, red pepper flakes, sugar and heat up for just for a minute on medium. Then add the wine and cook for another 2-3 minutes on medium heat so it reduces slightly. Then add the drained pasta back inches Finish with salt and pepper to taste.
  • Vegetables -- While the pasta cooks, in that same pan in the drippings from the chicken, add the onion and cook 2-3 minutes and then the broccoli rabe and cook until tender and soft. Four (4)-5 minutes is all it takes. It goes pretty quick and don't over cook the broccoli, you want it tender and will continue to cook once added into the warm pasta.
  • Now -- 1) Dinner. Thin slice the chicken breasts; 2) Add the vegetables to the pasta and toss well; 3) Plate the pasta and top with slices of chicken; 4) Garnish with fresh romano (you can use parmesan if you want). ENJOY!

Nutrition Facts : Calories 848.7, Fat 35.1, SaturatedFat 10.1, Cholesterol 89.7, Sodium 745.9, Carbohydrate 68.2, Fiber 6.5, Sugar 4.8, Protein 43.3

SPAGHETTI WITH BROCCOLI RABE, TOASTED GARLIC AND BREAD CRUMBS



Spaghetti With Broccoli Rabe, Toasted Garlic and Bread Crumbs image

Broccoli rabe can take whatever you throw at it and still shine. Its mild but distinctive bitterness dominates almost anything you cook it with - but what's wrong with that? So a pasta sauce that features it teamed with garlic and chili flakes is a natural. Add bread crumbs for crunch and the dish is a real winner. You can use the same pot for cooking the broccoli and the pasta; you can use the same skillet for toasting the bread crumbs and finishing the dish. The whole thing will be done within 20 or 30 minutes, and it will showcase broccoli rabe beautifully, as it deserves.

Provided by Mark Bittman

Categories     dinner, easy, quick, weekday, pastas, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 9

Salt
1/2 cup extra virgin olive oil, more as needed
3 or 4 cloves of garlic, peeled and slivered
1 cup bread crumbs, preferably homemade
1/4 teaspoon red pepper flakes, or to taste
About 1 pound broccoli rabe, trimmed and washed
1 pound spaghetti, linguine or other long pasta
Freshly ground black pepper
Freshly grated Parmesan cheese

Steps:

  • Bring a large pot of water to a boil and salt it. Put 1/4 cup olive oil in a large skillet over medium-low heat. When oil is warm, cook garlic just until fragrant, 1 to 2 minutes. Add bread crumbs and red pepper flakes and cook until bread crumbs are golden, 5 minutes or so. Remove and set aside.
  • Cook broccoli rabe in boiling water until it is soft, about 5 minutes. Remove with a slotted spoon, drain well and chop. Cook pasta in same pot.
  • Meanwhile, add remaining oil to skillet over medium-low heat. Add broccoli rabe and toss well; sprinkle with salt and pepper. When it is warm add garlic and bread crumbs and mix well.
  • When pasta is done, drain it, reserving a little cooking water. Toss pasta in skillet with broccoli rabe mixture, moistening with a little reserved water if necessary. Adjust seasonings and serve with freshly grated Parmesan.

RED-WINE SPAGHETTI WITH BROCCOLI



Red-Wine Spaghetti with Broccoli image

Categories     Garlic     Pasta     Vegetarian     Quick & Easy     Parmesan     Broccoli     Red Wine     Gourmet

Yield Makes 4 main-course or 8 first course servings

Number Of Ingredients 11

1 3/4 lb broccoli, thick stems discarded
1 lb spaghetti
1 (750-ml) bottle red wine (preferably Zinfandel)
1 teaspoon sugar
4 garlic cloves, finely chopped (2 tablespoons)
1/2 teaspoon dried hot red pepper flakes
1/3 cup extra-virgin olive oil
3/4 teaspoon salt
1/2 teaspoon black pepper
1 oz finely grated Parmigiano-Reggiano (1/2 cup)
Accompaniment: finely grated Parmigiano-Reggiano

Steps:

  • Cut broccoli into 1-inch-wide florets (with 1/2 inch of stem). Blanch in a 6- to 8-quart pot of boiling salted water , uncovered, 2 minutes. Transfer with a slotted spoon to a large colander to drain, reserving broccoli-cooking liquid in pot, then transfer broccoli to a bowl.
  • Return cooking liquid to a boil and cook spaghetti, stirring occasionally, 5 minutes (pasta will not be fully cooked). Drain in colander and return empty pot to stovetop. Add wine and sugar to pot and boil vigorously 2 minutes. Add spaghetti and shake pot to prevent pasta from sticking. Gently stir with tongs until coated and boil over high heat, stirring occasionally, until most of liquid is absorbed, about 6 minutes (pasta will be al dente).
  • Immediately after adding spaghetti to wine mixture, cook garlic and red pepper flakes in oil in a deep 12-inch heavy skillet over moderately low heat, shaking skillet occasionally, until garlic is pale golden, about 5 minutes. Add broccoli, salt, and pepper and cook, stirring, 1 minute.
  • Increase heat to high and pour spaghetti mixture into skillet, tossing with tongs to combine (skillet will be very full). Cook, stirring, until all of wine is absorbed, about 2 minutes. Remove from heat and stir in cheese. Serve immediately.

LINGUINE WITH BROCCOLI RABE & PEPPERS



Linguine with Broccoli Rabe & Peppers image

Broccoli rabe is one of my favorite veggies. Since it cooks right with the pasta, you can multitask. Before you know it, dinner is served. -Gilda Lester, Millsboro, Delaware

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 11

1 pound broccoli rabe
1 package (16 ounces) linguine
3 tablespoons olive oil
2 anchovy fillets, finely chopped, optional
3 garlic cloves, minced
1/2 cup sliced roasted sweet red peppers
1/2 cup pitted Greek olives, halved
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
1/8 teaspoon salt
1/2 cup grated Romano cheese

Steps:

  • Cut 1/2 in. off ends of broccoli rabe; trim woody stems. Cut stems and leaves into 2-in. pieces. Cook linguine according to package directions, adding broccoli rabe during the last 5 minutes of cooking. Drain, reserving 1/2 cup pasta water., Meanwhile, in a large skillet, heat oil over medium-high heat. Add anchovies and garlic; cook and stir 1 minute. Stir in red peppers, olives, pepper flakes, pepper and salt., Add linguine and broccoli rabe to skillet; toss to combine, adding reserved pasta water as desired to moisten. Serve with cheese.

Nutrition Facts : Calories 429 calories, Fat 15g fat (4g saturated fat), Cholesterol 2mg cholesterol, Sodium 487mg sodium, Carbohydrate 60g carbohydrate (4g sugars, Fiber 5g fiber), Protein 17g protein.

SPAGHETTI WITH BROCCOLI RABE AND GARLIC



Spaghetti with Broccoli Rabe and Garlic image

Categories     Cheese     Garlic     Pasta     Vegetable     Vegetarian     Noodle     Broccoli Rabe     Gourmet

Yield Makes 4 to 6 servings

Number Of Ingredients 7

1 pound spaghetti
1 (1-lb) bunch broccoli rabe, hollow stems discarded and leaves and remaining stems cut into 2-inch pieces
1/2 cup olive oil
5 garlic cloves, finely chopped
1/2 to 3/4 teaspoon dried hot red-pepper flakes (to taste)
3/4 teaspoon salt
Accompaniment: grated parmesan

Steps:

  • Cook pasta according to package instructions. When pasta is 5 minutes from finished, add broccoli rabe to pot and continue to cook until pasta is al dente. Drain in a colander and transfer to a large serving bowl.
  • Meanwhile, cook remaining ingredients in a small heavy skillet over moderate heat, stirring frequently, until garlic is pale golden, 3 to 4 minutes. Pour over pasta and toss to combine.

RED WINE SPAGHETTI RECIPE BY TASTY



Red Wine Spaghetti Recipe by Tasty image

Here's what you need: water, full bodied red wine, spaghetti, olive oil, garlic, red pepper flakes, butter, freshly grated parmesan cheese, flatleaf italian parsley

Provided by Tasty

Categories     Lunch

Time 30m

Yield 4 servings

Number Of Ingredients 9

4 cups water
1 bottle full bodied red wine, we used cabernet
1 lb spaghetti
2 tablespoons olive oil
4 cloves garlic, thinly sliced
1 teaspoon red pepper flakes
2 tablespoons butter
1 cup freshly grated parmesan cheese
½ cup flatleaf italian parsley

Steps:

  • Measure ¼ cup (60 ml) of wine and set aside.
  • Combine the water and the remainder of the bottle of wine in a large pot and bring to a boil.
  • Once boiling, add spaghetti and cook (stirring frequently) until al dente, about 7 minutes.
  • Reserve ¼ cup (60 ml) of the cooking liquid and drain the spaghetti. Set aside.
  • In a large skillet, heat the olive oil on medium heat. Add the garlic and red pepper flakes and cook for 2 minutes, stirring occasionally.
  • Add the reserved cooking liquid and reserved wine to the skillet and bring to a simmer. Add the pasta and toss to coat with the sauce.
  • Add the butter and stir until it melts into the pasta.
  • Add salt and pepper, parmesan, and parsley. Stir to combine.
  • Serve on its own or top with more parmesan and parsley and open up another bottle of wine!
  • Enjoy!

Nutrition Facts : Calories 626 calories, Carbohydrate 86 grams, Fat 20 grams, Fiber 3 grams, Protein 23 grams, Sugar 3 grams

PASTA WITH BROCCOLI RABE (CIMA DI RAPA)



Pasta with Broccoli Rabe (Cima di Rapa) image

This is a very popular winter dish in Italy. Broccoli rabe is sauteed then tossed with anchovies, garlic, bread crumbs and grated Pecorino Siciliano cheese. This version was given to me by a Sicilian friend. Enjoy with a nice hearty red wine and you'll be ready for any winter weather! Garnish with a little more bread crumbs and grated cheese.

Provided by Buckwheat Queen

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 4

Number Of Ingredients 9

1 teaspoon salt
1 (12 ounce) box gluten-free tortiglioni pasta
2 tablespoons extra-virgin olive oil, divided
3 anchovies
1 clove garlic, crushed
2 pounds broccoli rabe, stemmed and cut into large pieces
1 ½ cups toasted plain gluten-free bread crumbs, divided
1 cup grated Pecorino Siciliano cheese, divided
1 tablespoon red pepper flakes

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook tortiglioni in the boiling water, stirring occasionally until tender yet firm to the bite, 10 to 12 minutes.
  • Meanwhile, heat 1 tablespoon oil in a large saute pan over medium-high heat. Add anchovies and garlic. Saute until slightly brown, 3 to 4 minutes, but do not overcook garlic, as this will make the dish bitter. Add broccoli rabe and stir to coat. Alternately add 1/2 of the bread crumbs and 1/2 of the Pecorino Siciliano cheese, stirring constantly, adding 1/2 tablespoon oil while mixing.
  • Drain pasta and fold into the mixture, taking care not to break the pasta. Fold in remaining cheese and bread crumbs gently. Top with remaining oil. Transfer to serving plates and sprinkle with red pepper.

Nutrition Facts : Calories 696.3 calories, Carbohydrate 101.9 g, Cholesterol 34.4 mg, Fat 21.7 g, Fiber 9.4 g, Protein 25.9 g, SaturatedFat 6.4 g, Sodium 1144 mg, Sugar 3.8 g

BROCCOLI RABE WITH PASTA



Broccoli Rabe With Pasta image

Provided by Pierre Franey

Categories     dinner, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 pound broccoli rabe
3/4 pound tubular pasta, like penne or rigatoni
4 tablespoons olive oil
1 tablespoon finely chopped garlic
1/2 teaspoon red pepper flakes, or to taste
1 large red sweet pepper, cored, seeded and cut into 1 1/2-inch-long strips
1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried
1 teaspoon chopped fresh oregano or 1/2 teaspoon dried
2 cups crushed tomatoes
Salt and freshly ground pepper to taste
4 tablespoons Parmesan cheese

Steps:

  • Trim and wash the broccoli rabe, and cut into bite-sized pieces. Wash in cold water, and drain.
  • In a large kettle, add enough salted water to cook the broccoli rabe. Bring to a boil, and cook until crisply tender. Do not overcook. Remove the broccoli rabe, and set aside. Reserve the cooking liquid in the kettle.
  • Bring the kettle with the cooking liquid to a boil. Add the pasta, and cook according to the package instructions. Do not overcook. Drain, reserving 1/2 cup of the cooking liquid.
  • Meanwhile, heat 2 tablespoons of olive oil in a deep skillet, and add the garlic. Cook briefly, do not brown. Add the pepper flakes, the sweet pepper, rosemary and oregano, and cook, stirring briefly. Add the crushed tomatoes, and salt and pepper to taste. Bring to a boil, and simmer for 8 minutes, stirring often.
  • Add the drained pasta, the cooked broccoli rabe and the reserved cooking liquid, the remaining olive oil and the Parmesan cheese. Cook, stirring and tossing, for 1 minute. Check seasoning; serve immediately on hot serving plates.

Nutrition Facts : @context http, Calories 574, UnsaturatedFat 13 grams, Carbohydrate 80 grams, Fat 20 grams, Fiber 9 grams, Protein 22 grams, SaturatedFat 5 grams, Sodium 911 milligrams, Sugar 10 grams

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RED WINE SPAGHETTI RECIPE WITH WALNUTS PECORINO AND PARSLEY
Add garlic, salt and pepper, stir 2 to 3 minutes, add wine, bring to boil and reduce at low even boil, about 3 minutes. Cook pasta in salted water 5 minutes, reserve 1 cup of salty water, and drain. Add pasta to wine and cook it in the wine and butter with garlic for 3 to 4 minutes to al dente. Toss with cheese and parsley and ¼ of the nuts.
From rachaelrayshow.com


ITALIAN BROCCOLI ROMANO : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


BROCCOLI RABE PASTA RECIPE - SHE LOVES BISCOTTI
2020-03-19 Mash the anchovy with the back of a spoon for about 1-2 minutes. If using, add red pepper flakes and stir for 30-60 seconds. Carefully, add the cooked broccoli rabe and stir to combine. Adjust seasonings and heat through. Add 1 ladle of …
From shelovesbiscotti.com


BRAISED BROCCOLI RAAB WITH WHITE WINE AND GARLIC - RECIPE
Preparation. Put two or three large handfuls of the broccoli raab into a 7-quart Dutch oven or similar large pot over medium heat. Add half of the wine, 2 Tbs. of the oil, half of the garlic, and the pepper flakes. Cover and cook until the greens have begun to wilt and there is room to add more, 5 to 7 minutes.
From finecooking.com


RED WINE SPAGHETTI WITH SPICY RAPINI RECIPE
Nov 14, 2013 - A colorful spaghetti cooked in red wine and paired with spicy broccoli rabe. Nov 14, 2013 - A colorful spaghetti cooked in red wine and paired with spicy broccoli rabe. Nov 14, 2013 - A colorful spaghetti cooked in red wine and paired with spicy broccoli rabe. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review …
From pinterest.com


RED-WINE SPAGHETTI WITH BROCCOLI RABE – RECIPES NETWORK
2019-01-02 Immediately after adding spaghetti to wine mixture, cook garlic and red pepper flakes in the olive oil in a large, deep skillet over moderately low heat, shaking skillet occasionally, until garlic is pale golden, about 5 minutes. Add broccoli, salt, and pepper and cook, stirring, 1 minute. Add 1/2 cup of reserved pasta water. Step 3
From recipenet.org


GARLIC-AND-HERB PASTA WITH BROCCOLI RABE RECIPE - FOOD NEWS
Drain rabe and pasta together and pour into serving bowl. In the same pot or a tiny one, heat the olive oil with the garlic, pepper flakes and Kosher salt over moderate heat, stirring frequently for 3 to 4 minutes, or until the garlic becomes lightly golden. …
From foodnewsnews.com


SPAGHETTI AGLIO E OLIO WITH BROCCOLI RABE - VEGAN / VEGETARIAN …
2022-01-12 Step 3: Then, combine the Botticelli Extra Virgin Olive Oil, garlic, red pepper flakes, salt, and pepper in a large saute pan and turn heat to medium-low. Let the garlic toast/brown slightly in the oil for about 5-7 minutes as the spices and flavors infuse the oil. Step 4: Turn the heat to low, add broccoli rabe, roasted red peppers, and sun ...
From plantpowercouple.com


SAUSAGE AND BROCCOLI RABE WITH POLENTA RECIPE - FOOD & WINE
Add the sausage and cook, turning, until browned, about 10 minutes. Remove. When cool enough to handle, cut into slices. Step 3. Pour off all but …
From foodandwine.com


RED WINE AND PASTA RECIPES (967) - SUPERCOOK
Supercook found 967 red wine and pasta recipes. Supercook clearly lists the ingredients each recipe uses, so you can find the perfect recipe quickly! ← Back. Recent. SuperCook is way better on the app 1+ million recipes | voice powered | diets | shopping list red wine and pasta. Order by: Relevance. Relevance Least ingredients Most ingredients. 967 results. Page 1. Rotwein …
From supercook.com


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