Seasoning to taste with salt helps take the edge off the bitterness of the broccoli rabe.

Source: Better Homes and Gardens

Gallery

Recipe Summary test

total:
30 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Wash broccoli rabe; drain well. Remove and discard large leaves; cut into 4-inch lengths. Set broccoli rabe aside.

    Advertisement
  • In a 3-quart saucepan cook penne in a large amount of lightly salted boiling water for 9 minutes; add broccoli rabe. Cook about 3 minutes more until penne is tender; drain. Return pasta mixture to saucepan; cover and keep warm.

  • Meanwhile, in a 2- to a 2-1/2-quart saucepan, cook onion, pancetta, and garlic over medium heat until pancetta is crisp and onion is tender, stirring occasionally. Reduce heat to low; add tomato and wine. Cook and stir for 2 minutes.

  • Add tomato mixture to penne mixture in saucepan; toss to combine. Season to taste with salt and ground black pepper. Transfer to a warm serving dish. Sprinkle with cheese. Makes 4 to 6 main-dish servings.

Nutrition Facts

348 calories; fat 8g; cholesterol 18mg; saturated fat 3g; carbohydrates 51g; insoluble fiber 8g; sugars 5g; protein 16g; vitamin a 1554.9IU; vitamin c 40.2mg; thiamin 0.2mg; riboflavin 0.1mg; niacin equivalents 2.2mg; vitamin b6 0.2mg; folate 36.3mcg; sodium 462mg; potassium 219mg; calcium 252.4mg; iron 2.9mg.
Advertisement