Penne with Broccoli Rabe, Tomatoes, and Parmesan
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 2 tablespoons fresh lemon juice
- 1/3 cup extra-virgin olive oil
- 12 ounces penne pasta
- 3/4 teaspoon dried crushed red pepper
- 4 garlic cloves, chopped
- Carbohydrate 77 g(26%)
- Cholesterol 31 mg(10%)
- Fat 31 g(47%)
- Fiber 10 g(42%)
- Protein 35 g(69%)
- Saturated Fat 9 g(44%)
- Sodium 866 mg(36%)
- Calories 709
Preparation Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain; return to same pot. Meanwhile, heat oil in large skillet over medium-high heat. Add garlic; sauté 30 seconds. Add broccoli rabe, anchovies, and crushed pepper; sauté until broccoli rabe is crisp-tender, about 5 minutes. Add tomatoes and 1/4 cup basil. Add vegetable mixture and lemon juice to pasta; toss to coat.Transfer pasta to large bowl. Add remaining 3/4 cup basil and 3/4 cup cheese; toss to blend. Season pasta to taste with salt and pepper. Serve, passing remaining cheese.
Preparation Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain; return to same pot. Meanwhile, heat oil in large skillet over medium-high heat. Add garlic; sauté 30 seconds. Add broccoli rabe, anchovies, and crushed pepper; sauté until broccoli rabe is crisp-tender, about 5 minutes. Add tomatoes and 1/4 cup basil. Add vegetable mixture and lemon juice to pasta; toss to coat.Transfer pasta to large bowl. Add remaining 3/4 cup basil and 3/4 cup cheese; toss to blend. Season pasta to taste with salt and pepper. Serve, passing remaining cheese.
