Fusilli and Broccoli Rabe. Broccoli rabe sautéed in extra virgin olive oil with garlic and vegetable broth and served with large fusilli pasta.
This a wonderful recipe. Great fresh flavor of the broccoli rabe. Couple that with the flavor of sautéed garlic, and now we have a flavor party! The broccoli rabe was extra fresh as it was picked from my garden less than an hour before I used it. I rinsed the broccoli rabe twice with cold water, spun it dry, then let it air dry until I was ready to use it.
I was especially excited about the broccoli rabe because it was the first time I attempted to grow it. I was successful enough to have 2 bunches worth of the vegetable to use in this dish. This fall I will be growing even more broccoli rabe. It was very easy to grow, plus, in my area, it can be hard to fine in the store.
One bonus with this recipe is the garlic. The garlic is from my garden! It is from last summers harvest. I picked it the first week of July and it has been storing in my basement ever since. It is as fresh as the day it was picked.
I hope you enjoy this fusilli and broccoli rabe recipe. Like I said earlier, the fresh flavor is amazing. Look below in the “Invent Your Recipe” section for some alternative ingredient suggestions.
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NOTE
Before beginning the recipe remember to read the “Invent Your Recipe” section below for additional suggestions, recipe combinations, or ingredient alternatives.
How to Make Fusilli and Broccoli Rabe
Preparing the Fusilli:
- Prepare the fusilli according to the package instructions for all dente. Strain pasta and set aside.
Prepare the Broccoli Rabe:
- Rise the broccoli rabe in cold water then remove the bottom 1/3 of the stems. Set aside.
Brining it All Together
- While the pasta is cooking, in a large pot or skillet add the extra virgin olive oil and bring to high heat. Next, add in the garlic and sauté until golden, about 1-2 minutes.
- Next, add in the broccoli rabe, salt, and ground black pepper and sauté for 5 minutes, mixing occasionally.
- Next, add in the vegetable broth and bring to a simmer. Simmer for 10 minutes, mixing occasionally, or until the broccoli rabe stems are tender.
- Finally, add in the cooked fusilli and cook on medium heat for 5 minutes, mixing occasionally, or until the desired temperature.
How to Serve Fusilli and Broccoli Rabe:
- Serve the fusilli and broccoli rabe with grated cheese to taste.
More Pasta Recipes To Try
Pasta Primavera Recipe
Chop up some vegetables, sprinkle on some olive oil, roast away, and combine with pasta.
Pasta with Escarole and Beans
Escarole sautéed in garlic and oil and combined with cannellini beans, pasta, and grated cheese.
Pasta with Zucchini and Tomatoes
Zucchini and tomatoes sautéed with garlic and onions and mixed with pasta.
Pasta with Artichokes and Peppers
Artichokes and peppers sautéed with garlic, onions, and tomatoes and mixed with penne pasta.
The Recipe
Fusilli and Broccoli Rabe
Ingredients
- 1 lb. uncooked fusilli
- 2 bunches broccoli rabe
- 4 cloves of garlic sliced
- 1/4 cup extra virgin olive oil
- 2 cups vegetable broth
- 1 tsp. salt
- 1/4 tsp. ground black pepper
- grated romano cheese to serve
Instructions
- Before beginning the recipe remember to read the “Invent Your Recipe” section below for additional suggestions, recipe combinations, or ingredient alternatives.
Preparing the Fusilli:
- Prepare the fusilli according to the package instructions for all dente. Strain pasta and set aside.1 lb. uncooked fusilli
Prepare the Broccoli Rabe:
- Rise the broccoli rabe in cold water then remove the bottom 1/3 of the stems. Set aside.2 bunches broccoli rabe
Brining it All Together
- While the pasta is cooking, in a large pot or skillet add the extra virgin olive oil and bring to high heat. Next, add in the garlic and sauté until golden, about 1-2 minutes.1/4 cup extra virgin olive oil, 4 cloves of garlic sliced
- Next, add in the broccoli rabe, salt, and ground black pepper and sauté for 5 minutes, mixing occasionally.1 tsp. salt, 1/4 tsp. ground black pepper
- Next, add in the vegetable broth and bring to a simmer. Simmer for 10 minutes, mixing occasionally, or until the broccoli rabe stems are tender.2 cups vegetable broth
- Finally, add in the cooked fusilli and cook on medium heat for 5 minutes, mixing occasionally, or until the desired temperature.
To Serve:
- Serve the fusilli and broccoli rabe with grated cheese to taste.grated romano cheese to serve
Invent Your Recipe
Nutrition
Invent Your Recipe:
For this recipe, fusilli and broccoli rabe I am choosing to use fusilli for the pasta. I really love how the thick pasta complements the mild bitterness of the broccoli rabe. If you cannot find fusilli I recommend gemelli, rigatoni, or penne as alternatives.
As a replacement for the broccoli rabe try another leafy green vegetable such as Swiss chard, kale, spinach or escarole. Or go a totally different direction and use green beans, asparagus, or broccoli. With pasta and vegetable dishes the ingredients combinations are really endless.
If you are not a fan of using vegetable broth, you could save off some of the starchy water from cooking the pasta and use that. For an added kick, try some crushed red pepper flakes as a garnish while serving the fusilli with broccoli rabe.
For more pasta inspired recipes, like this fusilli and broccoli rabe dish, check out our pasta recipe page.
For even more ideas check out our pinterest page.
