Best Broccoli Rabe With Fresh Bread Crumbs And Spaghett Recipes

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SPAGHETTI WITH BROCCOLI RABE, TOASTED GARLIC & BREADCRUMBS



Spaghetti With Broccoli Rabe, Toasted Garlic & Breadcrumbs image

This is a quick and easy dish where just a few ingredients come together in a delicious and impressive dish. Another great recipe from Mark Bittman, printed in the New York Times (April 2009). Bittman recommends making homemade breadcrumbs by tearing up stale bread, then pulsing the pieces in a food processor to make coarse crumbs (nothing approaching a powder). You can use the same pot for cooking the broccoli and the pasta; and the same skillet for toasting the bread crumbs and finishing the dish.

Provided by blucoat

Categories     One Dish Meal

Time 23m

Yield 6 serving(s)

Number Of Ingredients 9

salt
1/2 cup extra virgin olive oil, more as needed
3 -4 garlic cloves, peeled and slivered
1 cup breadcrumbs, preferably homemade
1/4 teaspoon red pepper flakes (to taste)
1 lb broccoli rabe, trimmed and washed
1 lb linguine or 1 lb other long pasta
fresh 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.

Nutrition Facts : Calories 531.3, Fat 20.5, SaturatedFat 3, Sodium 161.2, Carbohydrate 72.4, Fiber 5.3, Sugar 2.7, Protein 14.8

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

PASTA WITH SAUSAGE AND BROCCOLI RABE



Pasta with Sausage and Broccoli Rabe image

Tips: Cook the broccoli rabe the night before and you'll be way ahead. Whatever you do, read the recipe through start to finish before you get started. It's a little out of the ordinary but relatively painless. Cook off the garlic and sausage up to one hour ahead and let it sit in the pan until you're ready to finish the dish.

Provided by Food Network

Categories     main-dish

Time 50m

Yield 8 servings

Number Of Ingredients 8

1 pound broccoli rabe, trimmed of damaged leaves
1 pound orecchiette or other pasta noodle
2 tablespoons water
4 to 5 cloves garlic, thinly sliced
1/2 pound Italian sausage, cut into quarter-inch slices
Salt
1 cup coarse, seasoned bread crumbs, toasted, optional garnish
Pecorino Romano or Parmesan, optional garnish

Steps:

  • Cut the broccoli rabe into 3 to 4 inch pieces, discarding the stems. In a large pot of rapidly boiling water, blanch the broccoli rabe until tender and cooked through, about 5 to 6 minutes. Before you drain broccoli rabe, reserve 1 cup of cooking liquid. Drain and rinse the broccoli rabe with cold water until it has cooled off. Spread it out on a towel to finish draining.
  • Meanwhile, cook the pasta in a large pot of boiling water according to package directions until al dente.
  • While the pasta is cooking, place 2 tablespoons of water into a cold skillet with garlic and sausage and then turn heat to medium-low. Cook, stirring occasionally, until garlic is golden and sausage is cooked through, about 5 to 7 minutes. Pour reserved broccoli water into pan with sausage.
  • When the pasta is cooked, drain it and place back in pot you cooked it in and season with salt. Pour sausage sauce over pasta and stir in cooked broccoli rabe. Taste and adjust seasonings. Serve immediately.
  • If the Queen's coming to dinner: Garnish with fresh bread crumbs and/or freshly grated pecorino Romano or parmesan cheese.

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

BROCCOLI RABE WITH FRESH BREAD CRUMBS AND SPAGHETT



Broccoli Rabe with Fresh Bread Crumbs and Spaghett image

This is a simple and deliciously healthy way to serve up spaghetti!

Provided by Catherine Cappiello Pappas

Categories     Pasta

Time 20m

Number Of Ingredients 18

2 bunches of fresh broccoli - cut about 1 inch off stems
fresh lemon - quartered
about 6 cloves of garlic - chopped
½ tsp. red pepper flakes
¼ tsp. salt
1 cup chicken broth
2 tablespoons olive oil
1 lb. favorite spaghetti
fresh romano or parmesan cheese for grating
for the fresh bread crumbs:
approximately ¼ - ½ loaf of hard italian bread - cubed
2 cloves of garlic
½ tsp. dried oregano
¼ tsp. red pepper flakes
¼ tsp. black pepper
¼ tsp. paprika
1 inch piece of fresh romano or parmesan cheese
2 tablespoons olive oil

Steps:

  • 1. Bring a large pot of salted water with a wedge or two of lemon to a boil. Add the broccoli rabe to simmer for about five minutes; until the stems become tender. Drain the water and set aside the broccoli rabe. Heat a large frying pan with the olive oil; add the chopped garlic, wedge of lemon, red pepper flakes, salt and black pepper and the broccoli rabe and sauté on low while preparing the spaghetti; do not burn the garlic. Add the cup of chicken broth to the pan and simmer on low. Prepare the spaghetti as directed. In a food processor add the cubed bread and all of the other ingredients. Process until bread crumbs are formed. Heat a large frying pan with the olive oil and add the bread crumbs to get a slight golden color and crispness. In a serving platter drizzle a little olive oil. Add the spaghetti and toss. Top with the broccoli rabe and the fresh the bread crumbs and toss. Grate the fresh Romano or Parmesan and add dashes of red pepper flakes. Toss with fresh lemon wedges.

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.

BROCCOLI RABE & GARLIC PASTA



Broccoli Rabe & Garlic Pasta image

"I created this because I needed a quick entrée with few ingredients. The garlic flavored oil makes the broccoli rabe less bitter, and with toasted garlic, it's a great dish." -Mary Ann Lee, Clifton Park, New York

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

12 ounces uncooked linguine
1 pound broccoli rabe
3 garlic cloves, minced
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
1 cup chicken broth, divided
1/4 cup minced fresh parsley
1/4 cup shredded Parmesan cheese

Steps:

  • Cook linguine according to package directions. Meanwhile, trim 1/2 in. from broccoli rabe stems; discard any coarse or damaged leaves. Rinse broccoli rabe in cold water and cut into 2-in. pieces; set aside., In a large skillet, saute garlic in oil for 1 minute. Add the broccoli rabe, salt, pepper, pepper flakes and 1/2 cup broth. Bring to a boil., Reduce heat; cover and cook for 3-5 minutes or until broccoli rabe is tender. Drain linguine; add to the pan. Stir in parsley and enough remaining broth to moisten the linguine. Sprinkle with cheese.

Nutrition Facts : Calories 428 calories, Fat 10g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 518mg sodium, Carbohydrate 69g carbohydrate (5g sugars, Fiber 3g fiber), Protein 18g protein.

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.

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