SERVES:
4 - 5
INGREDIENTS:
1 large bunch rapini (see procedure and hints)
1 pound linguine pasta
2 - 3 large cloves of garlic, peeled and very thinly sliced or minced
1 - 2 Tbs lemon zest
1 1/2 - 2 cups low sodium vegetable or chicken broth
3 - 4 Tbs olive oil
pinch red pepper flakes
grated Parmesan cheese for garnish
PROCEDURE:
Get a large pot of water going for the linguine and then trim the bottoms off of the large bunch of rapini and cut the stalks thinly into bite size pieces and rough chop the leaves.
You'll also need to peel and very thinly slice, or finely mince, 2 - 3 cloves of garlic and zest 1 - 2 Tbs of lemon peel if you're using it.
Once the water comes to a boil, add the linguine and give that about a 5 minute head start.
At that point, add about 1 1/2 cups of vegetable broth to a large deep pot and add the garlic and add the chopped rapini, turn the heat to high and put a lid on top.
Turn the heat down on that a little bit once it starts to steam and the idea is to cook it until the rapini is a little bit past the tender crisp. Keep your eye on the pot and add a little more broth if you need to -- you don't want it to dry out.
When the rapini is cooked, turn the heat off and drizzle a good bit of olive oil into it and add pinch of red pepper flakes.
And then all that's left is to drain the linguine when it's done and add that to the pan with the rapini and toss to combine and then serve it up in bowls with grated parmesan cheese and finish with the optional lemon zest.
HINTS:
Rapini is also called broccoli rabe and, although parts of it look a little bit like broccoli, it's actually in the turnip family and it's a bit on the bitter side. Substitute broccoli florets if you like.