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Pasta with Rappini (Broccoli Rabe)

Categories: Vegetarian
Type: Main Dishes

This sauceless pasta offers the fresh flavors of Pecorino Romano, tamari, and broccoli rabe.

Serves: Serves: 4


  • 1 package pasta of choice
  • 2 tablespoons olive oil
  • 2 tablespoons Garlic-Shallot Mixture
  • 1 bunch rappini (broccoli rabe), washed and trimmed
  • 2 to 3 tablespoons water
  • 2 tablespoons tamari
  • 1 tablespoon olive oil
  • Salt to taste
  • Freshly shaved Pecorino Romano

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  1. Prepare to cook the pasta by bringing a pot to boil with plenty of water.
  2. Heat the oil in a large skillet. Add the Garlic-Shallot Mixture and cook for 1 minute.
  3. Meanwhile, cut the tip off the stems of the broccoli rabe and discard. Cut the remaining greens into thirds. Put in the skillet and cook a few minutes, turn once, add 2 tablespoons water, cover, and cook another few minutes.
  4. "Throw" the pasta in boiling water and stir well, return to a boil, and stir again. The pasta will cook in about 5 to 7 minutes.
  5. At this point, check the broccoli rabe. If it is tender, remove from the skillet and dress with 2 tablespoons tamari and set aside.
  6. Drain the pasta and toss with a tablespoon of oil and salt to taste.
  7. Serve pasta topped with the rabe and freshly shaved Pecorino Romano cheese.

excerpted from:

From Eat Right for Your Baby by Dr. Peter J. D'Adamo with Catherine Whitney. Copyright © 2004.

To order this book visit www.penguin.com. Get a 15% discount with the coupon code FENPARENT.

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