Recipe- Orecchiette w/ Broccoli Rabe

Many times, I sit around being bored at work, so my latest obsession is copying the interesting but easy recipes i find in many of our magazines such as clean eating, better homes & gardens, good housekeeping, shape etc. Yesterday, my manager brought in a copy of Martha Stewart's Everyday Food. On the cover was this delicious looking bowl of pasta and I needed to know what that recipe was. Just looking at it was making me drool.

Turns out, that recipe was part of their special article on Broccoli Rabe. I've never tried Brocoletti/Rapini before so I wasn't sure what to expect with it. Reading the description, it sounded tasty enough- a member of the cabbage family that's popular in Italy and has a peppery, mustardy taste... right up my alley. I LOVE cabbage & foods with a bit of a bite to them.

I wasn't particularly sure of what to make for dinner last night and spent time wandering around the grocery store randomly looking at things. Then I remembered the recipe. I picked up a bunch of Broccoli Rabe for about $2 & I had the rest of the recipe already at home. I looked for a pack of cherry tomatoes too, but G isn't a fan of them so I opted to skip that part.

Gingerly, I set about preparing the Rabe. I had really no idea if I was prepping it correctly but I figured I couldn't completely destroy it unless I really didn't follow the recipe. I wasn't even sure if G and I would like it. Surprisingly, the most difficult part of the entire recipe is cooking the pasta. It was quick & easy to make and it had a lovely bite to it from the garlic & red pepper flake. Next time, I'm considering topping it with some crumbled feta to add a little more depth to the flavors. I didn't have an oregano available so I skipped that step but I don't think it made too much of a difference. It's definitely one that I plan on making a staple in our home- it's quick, easy and cheap to make and super filling & we both loved the lightness from the olive oil & lemon, and the peppery zing of the Rabe, garlic & red pepper flake.

Orecchiette with Broccoli Rabe, Oregano, & Lemon
serves 4. active time: 10 min. total time: 30 min
Ingredients
-coarse salt & ground pepper
- 3/4 pound orecchiette or other small pasta shapes
- 1 bunch broccoli rabe (1 pound) trimmed & cut into 1 1/2 inch pieces
- 1/4 cup extra-virgin olive oil
- 4 garlic cloves, thinly sliced
- 1/2 teaspoon red pepper flakes
- 1 tablespoon fresh oregano leaves for serving
- 2 to 3 tablespoons fresh lemon juice for serving
- cherry tomatoes (optional*)

In a large pot of boiling salted water, cook pasta according to package instructions, adding broccoli rabe 4 minutes before end of cooking. Meanwhile, in a small saucepan, heat oil, garlic & red-pepper flake over medium heat until garlic begins to sizzle, 2 minutes. Drain pasta & rabe and return to pot. add oil mixture and toss to coat; season to taste with salt and pepper. to serve, sprinkle oregano over pasta & drizzle with lemon juice.

*add cherry tomatoes with the garlic and cook until they burst.