Lemony Broccoli Rabe Pasta
I think I’m getting pretty predictable when it comes to sharing recipes. You can probably guess I like lemon. The latest Southern Living magazine had a lemon bar cheesecake on the cover…oh my, that looked delicious!! No, I haven’t made that one yet but I would love to make it soon. I went to the “quick-fix suppers” section and decided to make the Lemony Broccoli Rabe Pasta…also delicious, and packed with flavor.
2 Tbsp. kosher salt
1 lb. broccoli rabe, trimmed and cut into 3-inch pieces
1 (16-to 17-oz.) package file, penne, or fusilli
3 Tbsp. butter
1 Tbsp. olive oil
2 garlic cloves, chopped
3/4 tsp. dried crushed red pepper
2 tsp. lemon zest
1/4 cup freshly grated Parmesan cheese
1 Tbsp. lemon juice
1 (4-oz.) package goat cheese, crumbled
Bring 4-qt. water to a boil in a large dutch oven. Add 2 tsp. kosher salt, return to a boil, and stir in broccoli rabe. Cook 1 minute or until crisp-tender; drain. Plunge into ice water to stop cooking process; drain.
Cook pasta in dutch oven according to package directions; drain, reserving 1/2 cup hot pasta water.
Melt butter with oil in dutch oven over medium heat; add garlic, and sauté 1 to 2 minutes or until tender. Add red pepper and lemon zest; cook, stirring constantly, 1 minute. Stir in broccoli rabe; cook, stirring constantly 1 minute. Stir in hot cooked pasta, reserved pasta water, Parmesan, and lemon juice; cook 1 to 2 minutes. Season with kosher salt and black pepper. Top with cheese.