• 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