Pasta with Broccoli Rabe (Cima di Rapa)

Ingredients and Weight:

• 1 pound dried orecchiette pasta
• 1 pound broccoli rabe, trimmed and chopped
• 6 tablespoons olive oil, divided
• 4 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

Preparation Time:

15 minutes

Cooking Time:

15-20 minutes

Difficulty Level:

2 (Moderate)

Preparation Method Steps:

1. In a large pot of salted boiling water, cook the orecchiette according to package directions.
2. While the pasta is cooking, heat 4 tablespoons of olive oil in a large skillet over medium-high heat.
3. Add the broccoli rabe and cook, stirring occasionally, until softened and wilted, about 5 minutes.
4. Add the garlic and red pepper flakes and cook until fragrant, about 1 minute.
5. Add the white wine and cook until it has reduced by half, about 2 minutes.
6. Add the remaining 2 tablespoons of olive oil, the cooked orecchiette, Parmesan cheese, and parsley to the skillet.
7. Toss to combine and season with salt and pepper to taste.

Nutritional Information:

(Per 1 serving)

• Calories: 450
• Fat: 15g
• Carbohydrates: 60g
• Protein: 20g
• Fiber: 5g

Dish Characteristics:

• Rustic and flavorful
• Vibrant green color from the broccoli rabe
• Al dente pasta tossed in a garlicky, cheesy sauce

User Comments:

• "This pasta is absolutely delicious! The broccoli rabe adds a nice bitterness that balances the richness of the Parmesan cheese."
• "I love how easy this dish is to make, but it still tastes like it came straight from an Italian restaurant."
• "The perfect comfort food for a cold winter night!"

Special Precautions and Tips:

• If you can't find broccoli rabe, baby spinach or arugula can be used as a substitute.
• Add a pinch of sugar to the skillet when cooking the broccoli rabe to enhance its sweetness and balance the bitterness.
• Be careful not to overcook the broccoli rabe, as it will become tough and lose its vibrant color.