Whole Wheat Fettuccine With Spicy Broccoli Rabe Recipes

WHOLE-WHEAT FETTUCCINE WITH SPICY BROCCOLI RABE

Steps:

• Lightly dust a sheet of pasta with semolina flour, then loosely roll lengthwise into thirds lengthwise, like folding a letter. Cut noodles in 1/2-inch increments with a sharp knife. Shake off the excess semolina, and repeat with remaining pasta sheets. Form pasta into small nests (about 3 ounces per portion) on the prepared baking sheets.
• Set a large frying pan over medium-high heat and add 3 tablespoons olive oil. When it shimmers, add onion and a pinch of salt. Reduce heat to medium and cook, stirring occasionally, for about 10 minutes, until onions are tender and lightly golden.
• Trim woody ends from broccoli rabe and discard. Slice the stems and leaves into 1/2-inch pieces.
• Add broccoli rabe, red pepper flakes, a generous pinch of salt and 2 tablespoons water. Use tongs to turn greens until evenly wilted. Cook, stirring occasionally, until water cooks away and broccoli rabe is tender, sweet, and starting to brown, about 15 to 20 minutes. As broccoli cooks, set a large pot filled with 5 quarts of water over high heat, cover, and bring to a boil. Add 6 tablespoons fine sea salt or 1/2 cup kosher salt. Set a colander in the sink.
• Move broccoli rabe to the edges of the pot and add 1 tablespoon olive oil. Add garlic and allow it to gently sizzle until it releases an aroma, about 20 seconds. Before the garlic has a chance to start browning, stir it into the greens.
• Add 4 portions pasta to the water and stir. Cook about 2 to 3 minutes, until al dente, and drain.
• Add pasta and 1/4 cup cooking water to the broccoli rabe and toss. Continue cooking over medium heat for 1 minute, tossing continuously with tongs. If the pasta looks dry, add a little more pasta water. It should be slightly wetter than you are comfortable with, because the pasta will continue to absorb sauce even after you pull it from the heat. Taste and adjust salt as needed. Serve immediately, with grated ricotta salata.

FRESH FETTUCCINE WITH ROASTED CHICKEN AND BROCCOLI RABE

Steps:

• Bring a large pot of salted water to a boil. Add the broccoli rabe and cook until crisp-tender, 2 minutes. Using a slotted spoon, transfer the broccoli rabe to a large bowl of ice water. Once cooled, drain broccoli rabe and set aside. Add the fettuccine to the same pot of boiling water and cook until just tender, about 2 minutes. Drain, reserving 1/2 cup of cooking liquid.
• Meanwhile, bring the broth and lemon juice to a boil in a heavy large skillet over medium-high heat. Boil until the broth reduces by half, about 5 minutes. Add the chicken and simmer just until heated through, about 2 minutes. Add broccoli rabe to the chicken broth and stir to combine. Add the pasta, 1/2 cup of Parmesan, pine nuts, parsley, oil, and lemon zest. Toss to coat, adding some of the reserved cooking liquid, 1/4 cup at a time, to moisten. Season the pasta with salt and pepper, to taste. Mound the pasta into bowls and serve. Sprinkle with the remaining Parmesan and serve.

BROCCOLI RABE PESTO WITH WHOLE-WHEAT PASTA AND TURKEY SAUSAGE

Steps:

• Bring a large pot of well-salted water to a boil. Blanch broccoli rabe until just tender, about 1 minute. Reserving cooking water, transfer broccoli to an ice-water bath until cool, then drain.
• Pulse broccoli, pine nuts, and Parmesan in a food processor until coarsely chopped. Drizzle in 1/3 cup oil and process until smooth. Season with salt and red-pepper flakes.
• Heat remaining 1 tablespoon oil in a large pan over medium-high heat. Brown sausage, turning, until cooked through, 5 to 7 minutes.
• Meanwhile, cook pasta in reserved water according to package instructions. Drain, reserving 1 1/2 cups cooking water.
• Toss pasta, pesto, and sausage, gradually adding cooking water until you get a creamy consistency. Serve with Parmesan and a drizzle of oil.

SPICY SAUSAGE BROCCOLI RABE PARMESAN

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rotini, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 6 minutes. Drain well in a colander set in the sink.
• Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the broccoli rabe, recover, and steam until just tender, about 2 minutes depending on thickness.
• Place the Italian sausage into a large skillet over medium heat, and cook until browned and no longer pink inside, about 5 minutes. Remove sausage from pan and set aside; drain excess grease, leaving about 1 tablespoon of sausage drippings in the pan. Sprinkle in the garlic, and cook until it starts to brown, about 1 minute; stir in half the broccoli rabe. Cook and stir until the rabe has wilted, and add the remaining rabe and the diced tomatoes. Cook until all the rabe is tender, about 5 minutes; sprinkle with salt and black pepper.
• Return the sausage to the skillet, and cook just until the meat is hot; sprinkle with Parmesan cheese, crushed red pepper flakes, and a drizzle of olive oil. Serve over hot rotini.

WHOLE WHEAT PAPPARDELLE WITH FAVA PURéE

Steps:

• Place the fava beans in a pot and add 1 quart water. Bring to a boil, reduce heat, cover and simmer 30 minutes. Add salt to taste (1 rounded teaspoon or more) and continue to simmer, covered, for 30 minutes or until favas are tender.
• Set a strainer over a bowl and drain favas. Set aside 1 cup broth.
• Transfer beans to a food processor along with the mashed garlic. Run the processor until the beans are crushed, then add 4 tablespoons olive oil and run until incorporated and the mixture is smooth. Add some of the reserved cooking water to thin the purée so it has the consistency of runny hummus. (You will need to add more broth later because the purée will stiffen as it cools.) Taste, adjust salt and season with pepper.
• Transfer puréed favas to a metal bowl using a rubber spatula. Place remaining reserved broth in a small saucepan and heat. Place metal bowl over saucepan to keep fava purée warm.
• Bring a large pot of water to a vigorous boil over high heat, salt generously and add pasta. Cook, stirring occasionally, until al dente (usually 6 to 8 minutes depending on the brand).
• Use the warm broth to thin out the fava purée. Draw a small amount of pasta water from the pot and use it to warm a large serving bowl, then drain it from the bowl.
• A few seconds before draining pappardelle, add arugula to pot, then drain arugula and pasta together. Immediately toss with the fava purée, chives and additional olive oil if desired. If purée seems too thick, add more of the broth and toss again. Serve at once, topping each serving with ground almonds. Pass Parmesan at the table.

WHOLE WHEAT PENNE WITH SAUSAGE AND BROCCOLI RABE

Steps:

• 1. Preheat the oven to 350°F.
• 2. Place the broccoli rabe in a large microwaveable dish with 1 tablespoon of water. Cover tightly and microwave on high for 5 minutes. Drain and set aside.
• 3. Spread the pine nuts in a single layer on a baking sheet and toast in the oven for about 5 minutes, or until they are fragrant and golden brown.
• 4. Set a large pot of water to boil for the pasta. When boiling, add the pasta and cook according to the directions on the box. Drain. Meanwhile, heat 1 tablespoon of the oil in a large skillet over a medium flame. Add the sausage and cook for 5 or 6 minutes, until brown. Remove the sausage from the skillet and slice into 1/4-inch rounds.
• 5. Add the remaining oil to the skillet and sauté the garlic until fragrant, about 2 minutes. Stir in the broccoli rabe and sliced sausage, and sautéfor about 3 minutes. Add the chicken broth, crushed red pepper, and salt and pepper to taste. Simmer on a low heat until pasta is ready.
• 6. Combine the drained pasta with the sausage-broccoli rabe mixture and the pine nuts in a large bowl or pot. Serve topped with Parmesan cheese.

SPICY TEMPEH AND BROCCOLI RABE WITH ROTELLE

Steps:

• Bring a large pot of salted water to boil, add the pasta and cook according to the package directions, usually about 10 minutes. Drain the pasta, toss with a teaspoon or two of olive oil and keep covered either in a large covered serving bowl or the cooking pot. While your pasta is boiling, prepare the other ingredients/.
• Tempeh: Place the tempeh in a large, nonstick skillet. In a measuring cup, whisk together the vegetable broth, tomato paste, soy sauce, garlic, fennel seeds, red pepper flakes, and oregano. Pour over the tempeh, stir to coat, and cook over medium heat until the liquid starts to simmer. Cover the pan and steam the tempeh for 8 minutes, or until most of the liquid is absorbed and the tempeh is tender. Stir a few times while tempeh is steaming.
• Transfer the tempeh to a bowl and crumble about half the cubes with the back of a spoon.
• Wipe down the skillet to remove any leftover tempeh sauce, return the skillet to medium heat and add 2 tablespoons olive oil. To test the heat, drop a bit of tempeh into the oil- when it sizzles, the oil is hot enough. Add the tempeh and stir-fry for 4 to 5 minutes, until it begins to brown. Remove from heat, add to the pasta, and keep covered.
• Broccoli rabe: Pour the remaining olive oil into the pan and add the sliced garlic. When the garlic begins to sizzle, stir and cook it for about a minute. Add the broccoli rabe, stir to coat it with the oil, sprinkle with a little salt, and cover the pan. Cook for about 2 minutes. Sprinkle with 2 tablespoons of the white wine and steam for 8 to 10 minutes, until the broccoli rabe is bright green and its stems are tender (you may need to do this in 2 batches, just add the second batch of broccoli rabe when the first batch has wilted enough to leave room in your pan).
• Remove the cover and continue to saute for an additional minute or two, until any excess liquid is evaporated. Pour the cooked broccoli rabe onto the tempeh and pasta, sprinkle with red wine vinegar, season with salt and pepper, and toss everything to mix.

FETTUCCINE WITH GARLIC AND BROCCOLI RABE

Steps:

• Thinly slice your garlic, coarsely chop the broccoli rabe (about 2 cups). Parsley should be fresh and chopped.
• In a heavy nonstick skillet, heat the oil over medium-low heat. Add the garlic and saute, stirring occasionally, until golden, about 5 minutes. Add the broth and bring to a simmer.
• Meanwhile, cook the fettuccine until al dente.
• While the pasta is cooking, add the broccoli rabe to the simmering broth. Cook, covered for 3 minutes. This cooks fast so be careful not to over cook or your broccoli rabe will end up a messy mush.
• Drain the pasta and place in a large pasta bowl. Add the lemon zest ad juice, toss. Pour the broth and broccoli rabe over the pasta and toss again. Season with salt and pepper. Add the parmesan sheese, parsley, bread crumbs and red pepper flakes. Toss well and serve at once.