Best 12 Broccoli Rabe Pasta With Golden Garlic Recipes

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Broccoli rabe pasta with golden garlic is a delicious and flavorful dish that is perfect for a quick and easy weeknight meal. The combination of bitter broccoli rabe, nutty garlic, and salty Parmesan cheese creates a complex and satisfying dish that is sure to please everyone at the table. This recipe is also a great way to use up leftover broccoli rabe, making it a great option for those who are looking for a way to reduce food waste.

Check out the recipes below so you can choose the best recipe for yourself!

BROCCOLI RABE & GARLIC PASTA



Broccoli Rabe & Garlic Pasta image

"I created this because I needed a quick entrée with few ingredients. The garlic flavored oil makes the broccoli rabe less bitter, and with toasted garlic, it's a great dish." -Mary Ann Lee, Clifton Park, New York

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

12 ounces uncooked linguine
1 pound broccoli rabe
3 garlic cloves, minced
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
1 cup chicken broth, divided
1/4 cup minced fresh parsley
1/4 cup shredded Parmesan cheese

Steps:

  • Cook linguine according to package directions. Meanwhile, trim 1/2 in. from broccoli rabe stems; discard any coarse or damaged leaves. Rinse broccoli rabe in cold water and cut into 2-in. pieces; set aside., In a large skillet, saute garlic in oil for 1 minute. Add the broccoli rabe, salt, pepper, pepper flakes and 1/2 cup broth. Bring to a boil., Reduce heat; cover and cook for 3-5 minutes or until broccoli rabe is tender. Drain linguine; add to the pan. Stir in parsley and enough remaining broth to moisten the linguine. Sprinkle with cheese.

Nutrition Facts : Calories 428 calories, Fat 10g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 518mg sodium, Carbohydrate 69g carbohydrate (5g sugars, Fiber 3g fiber), Protein 18g protein.

BROCCOLI RABE PASTA WITH GOLDEN GARLIC



Broccoli Rabe Pasta with Golden Garlic image

Provided by Kemp Minifie

Categories     Garlic     Pasta     Broccoli Rabe

Yield Makes 3 to 4 servings

Number Of Ingredients 6

1 large head of garlic, separated into cloves
1/3 cup extra-virgin olive oil, plus additional for drizzling
1/4 teaspoon crushed red pepper
8 ounces corkscrew or gemelli pasta
1 pound broccoli rabe, lower coarse stems discarded and remainder cut crosswise into 2-inch strips
Accompaniment: grated Parmigiano-Reggiano

Steps:

  • Bring a 6- to 8-quart pasta pot of water to a rolling boil and season generously with salt.
  • Meanwhile, peel the garlic cloves, leaving them whole, then cut them lengthwise into thin slices. Cook the garlic slices in the olive oil in a heavy skillet over medium heat, stirring occasionally, until the oil bubbles, then reduce the heat to medium-low and cook the garlic slowly, stirring occasionally, until pale golden, 5 to 6 minutes. Stir in the red pepper and remove the pan from the heat (the garlic will continue to cook in the residual heat).
  • Add the pasta to the boiling salted water and cook it, stirring once or twice in the beginning, according to the package instructions. About 4 to 5 minutes before the pasta is done (depending on how tender your broccoli rabe is), stir in the broccoli rabe and continue to boil the mixture, uncovered, until the pasta is al dente and the broccoli rabe is tender.
  • Drain the pasta mixture in a colander and transfer it to a large serving bowl. Spoon the garlic/oil mixture over the pasta and drizzle it with additional olive oil to taste.

BROCCOLI RABE & GARLIC PASTA FOR 2



Broccoli Rabe & Garlic Pasta for 2 image

"I created this because I needed a quick entrée with few ingredients. The garlic flavored oil makes the rapini less bitter, and with toasted garlic, it's a great dish." -Mary Ann Lee, Clifton Park, New York

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 10

6 ounces uncooked linguine
8 ounces broccoli rabe
2 garlic cloves, minced
1 tablespoon olive oil
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon crushed red pepper flakes
1/2 cup chicken broth, divided
2 tablespoons minced fresh parsley
2 tablespoons shredded Parmesan cheese

Steps:

  • Cook linguine according to package directions. Meanwhile, trim 1/2 in. from broccoli rabe stems; discard any coarse or damaged leaves. Rinse broccoli rabe in cold water and cut into 2-in. pieces; set aside., In a large skillet, saute garlic in oil for 1 minute. Add the broccoli rabe, salt, pepper, pepper flakes and 1/2 cup broth. Bring to a boil., Reduce heat; cover and cook for 3-5 minutes or until broccoli rabe is tender. Drain linguine; add to the pan. Stir in parsley and enough remaining broth to moisten the linguine. Sprinkle with cheese.

Nutrition Facts : Calories 429 calories, Fat 10g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 518mg sodium, Carbohydrate 69g carbohydrate (5g sugars, Fiber 3g fiber), Protein 18g protein.

BROCCOLI RABE WITH GARLIC



Broccoli Rabe With Garlic image

Provided by Ina Garten

Time 25m

Yield 4 to 5 servings

Number Of Ingredients 6

2 bunches broccoli rabe
3 tablespoons good olive oil
6 large cloves garlic, sliced
1/2 teaspoon crushed red pepper flakes
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Cut off and discard the tough ends of the broccoli rabe and cut the rest of into 2-inch pieces. Place the broccoli in a colander and rinse. Drain well. Heat the olive oil in a large pot. Add the garlic and cook over low heat, stirring occasionally, for 4 to 6 minutes, until golden brown. Remove the garlic with a slotted spoon, and set aside. Add the broccoli to the hot oil. Add the red pepper flakes, salt, and pepper and cook, covered, over medium to low heat for 5 to 10 minutes, turning occasionally with tongs, until the stalks are tender but still al dente. Add the reserved garlic, check the seasonings, and serve hot.

BROCCOLI RABE WITH PASTA



Broccoli Rabe With Pasta image

Provided by Pierre Franey

Categories     dinner, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 pound broccoli rabe
3/4 pound tubular pasta, like penne or rigatoni
4 tablespoons olive oil
1 tablespoon finely chopped garlic
1/2 teaspoon red pepper flakes, or to taste
1 large red sweet pepper, cored, seeded and cut into 1 1/2-inch-long strips
1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried
1 teaspoon chopped fresh oregano or 1/2 teaspoon dried
2 cups crushed tomatoes
Salt and freshly ground pepper to taste
4 tablespoons Parmesan cheese

Steps:

  • Trim and wash the broccoli rabe, and cut into bite-sized pieces. Wash in cold water, and drain.
  • In a large kettle, add enough salted water to cook the broccoli rabe. Bring to a boil, and cook until crisply tender. Do not overcook. Remove the broccoli rabe, and set aside. Reserve the cooking liquid in the kettle.
  • Bring the kettle with the cooking liquid to a boil. Add the pasta, and cook according to the package instructions. Do not overcook. Drain, reserving 1/2 cup of the cooking liquid.
  • Meanwhile, heat 2 tablespoons of olive oil in a deep skillet, and add the garlic. Cook briefly, do not brown. Add the pepper flakes, the sweet pepper, rosemary and oregano, and cook, stirring briefly. Add the crushed tomatoes, and salt and pepper to taste. Bring to a boil, and simmer for 8 minutes, stirring often.
  • Add the drained pasta, the cooked broccoli rabe and the reserved cooking liquid, the remaining olive oil and the Parmesan cheese. Cook, stirring and tossing, for 1 minute. Check seasoning; serve immediately on hot serving plates.

Nutrition Facts : @context http, Calories 574, UnsaturatedFat 13 grams, Carbohydrate 80 grams, Fat 20 grams, Fiber 9 grams, Protein 22 grams, SaturatedFat 5 grams, Sodium 911 milligrams, Sugar 10 grams

PASTA WITH BROCCOLI RABE (CIMA DI RAPA)



Pasta with Broccoli Rabe (Cima di Rapa) image

This is a very popular winter dish in Italy. Broccoli rabe is sauteed then tossed with anchovies, garlic, bread crumbs and grated Pecorino Siciliano cheese. This version was given to me by a Sicilian friend. Enjoy with a nice hearty red wine and you'll be ready for any winter weather! Garnish with a little more bread crumbs and grated cheese.

Provided by Buckwheat Queen

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 4

Number Of Ingredients 9

1 teaspoon salt
1 (12 ounce) box gluten-free tortiglioni pasta
2 tablespoons extra-virgin olive oil, divided
3 anchovies
1 clove garlic, crushed
2 pounds broccoli rabe, stemmed and cut into large pieces
1 ½ cups toasted plain gluten-free bread crumbs, divided
1 cup grated Pecorino Siciliano cheese, divided
1 tablespoon red pepper flakes

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook tortiglioni in the boiling water, stirring occasionally until tender yet firm to the bite, 10 to 12 minutes.
  • Meanwhile, heat 1 tablespoon oil in a large saute pan over medium-high heat. Add anchovies and garlic. Saute until slightly brown, 3 to 4 minutes, but do not overcook garlic, as this will make the dish bitter. Add broccoli rabe and stir to coat. Alternately add 1/2 of the bread crumbs and 1/2 of the Pecorino Siciliano cheese, stirring constantly, adding 1/2 tablespoon oil while mixing.
  • Drain pasta and fold into the mixture, taking care not to break the pasta. Fold in remaining cheese and bread crumbs gently. Top with remaining oil. Transfer to serving plates and sprinkle with red pepper.

Nutrition Facts : Calories 696.3 calories, Carbohydrate 101.9 g, Cholesterol 34.4 mg, Fat 21.7 g, Fiber 9.4 g, Protein 25.9 g, SaturatedFat 6.4 g, Sodium 1144 mg, Sugar 3.8 g

BROCCOLI RABE WITH GARLIC



Broccoli Rabe With Garlic image

I confess, I have an addiction to broccoli rabe. I love the bitter flavor of this delicious green vegetable. I have always believed that bitter is such an important, yet under rated flavor in our culture. http://www.elanaspantry.com/broccoli-rabe-with-garlic/

Provided by Elanas Pantry

Categories     Vegetable

Time 10m

Yield 1 batch, 4-6 serving(s)

Number Of Ingredients 5

1 bunch broccoli rabe, trim off tough stems on bottom
2 tablespoons olive oil
10 garlic cloves
1/4 teaspoon sea salt (celtic)
1/4 teaspoon black pepper

Steps:

  • Heat oil in a large skillet.
  • Add garlic to skillet and cook over medium heat until lightly browned, a few minutes.
  • Add broccoli rabe to skillet, and cook until wilted.
  • Sprinkle with salt and pepper.
  • Transfer to a bowl and serve.

Nutrition Facts : Calories 71.2, Fat 6.8, SaturatedFat 0.9, Sodium 146.8, Carbohydrate 2.6, Fiber 0.2, Sugar 0.1, Protein 0.5

SPAGHETTI WITH BROCCOLI RABE AND GARLIC



Spaghetti with Broccoli Rabe and Garlic image

Categories     Cheese     Garlic     Pasta     Vegetable     Vegetarian     Noodle     Broccoli Rabe     Gourmet

Yield Makes 4 to 6 servings

Number Of Ingredients 7

1 pound spaghetti
1 (1-lb) bunch broccoli rabe, hollow stems discarded and leaves and remaining stems cut into 2-inch pieces
1/2 cup olive oil
5 garlic cloves, finely chopped
1/2 to 3/4 teaspoon dried hot red-pepper flakes (to taste)
3/4 teaspoon salt
Accompaniment: grated parmesan

Steps:

  • Cook pasta according to package instructions. When pasta is 5 minutes from finished, add broccoli rabe to pot and continue to cook until pasta is al dente. Drain in a colander and transfer to a large serving bowl.
  • Meanwhile, cook remaining ingredients in a small heavy skillet over moderate heat, stirring frequently, until garlic is pale golden, 3 to 4 minutes. Pour over pasta and toss to combine.

SPAGHETTI WITH BROCCOLI RABE, TOASTED GARLIC AND BREAD CRUMBS



Spaghetti With Broccoli Rabe, Toasted Garlic and Bread Crumbs image

Broccoli rabe can take whatever you throw at it and still shine. Its mild but distinctive bitterness dominates almost anything you cook it with - but what's wrong with that? So a pasta sauce that features it teamed with garlic and chili flakes is a natural. Add bread crumbs for crunch and the dish is a real winner. You can use the same pot for cooking the broccoli and the pasta; you can use the same skillet for toasting the bread crumbs and finishing the dish. The whole thing will be done within 20 or 30 minutes, and it will showcase broccoli rabe beautifully, as it deserves.

Provided by Mark Bittman

Categories     dinner, easy, quick, weekday, pastas, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 9

Salt
1/2 cup extra virgin olive oil, more as needed
3 or 4 cloves of garlic, peeled and slivered
1 cup bread crumbs, preferably homemade
1/4 teaspoon red pepper flakes, or to taste
About 1 pound broccoli rabe, trimmed and washed
1 pound spaghetti, linguine or other long pasta
Freshly ground black pepper
Freshly grated Parmesan cheese

Steps:

  • Bring a large pot of water to a boil and salt it. Put 1/4 cup olive oil in a large skillet over medium-low heat. When oil is warm, cook garlic just until fragrant, 1 to 2 minutes. Add bread crumbs and red pepper flakes and cook until bread crumbs are golden, 5 minutes or so. Remove and set aside.
  • Cook broccoli rabe in boiling water until it is soft, about 5 minutes. Remove with a slotted spoon, drain well and chop. Cook pasta in same pot.
  • Meanwhile, add remaining oil to skillet over medium-low heat. Add broccoli rabe and toss well; sprinkle with salt and pepper. When it is warm add garlic and bread crumbs and mix well.
  • When pasta is done, drain it, reserving a little cooking water. Toss pasta in skillet with broccoli rabe mixture, moistening with a little reserved water if necessary. Adjust seasonings and serve with freshly grated Parmesan.

BROCCOLI RABE WITH GARLIC AND ALMONDS



Broccoli Rabe with Garlic and Almonds image

Boiling the broccoli rabe beforehand reduces its bitterness. Toss in the pan with sauteed garlic and almonds to reheat.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 5

2 bunches broccoli rabe (about 2 pounds total), trimmed and cut crosswise into 2-inch lengths
2 tablespoons extra-virgin olive oil
3 garlic cloves, thinly sliced
1/4 cup sliced almonds
Coarse salt and ground pepper

Steps:

  • Bring a large pot of salted water to a boil. Working in batches, add broccoli rabe to water and cook until water returns to a boil. With a slotted spoon, transfer to a colander to drain. In a large skillet, heat oil over medium. Add garlic and almonds; cook just until beginning to turn golden, about 5 minutes. Add broccoli rabe and toss to combine. Season to taste with salt and pepper. Serve warm or at room temperature.

Nutrition Facts : Calories 84 g, Fat 5 g, Protein 4 g

FETTUCCINE WITH GARLIC AND BROCCOLI RABE



Fettuccine With Garlic and Broccoli Rabe image

I think this also came from the Joslin Center Cook Book, not sure which one though. Use salt and pepper to taste in this dish and you can't go wrong.

Provided by veraj9170

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

1 teaspoon olive oil
5 large garlic cloves
3/4 cup low sodium chicken broth
8 ounces fettuccine
2 bunches broccoli rabe
1 teaspoon lemon zest
2 -3 tablespoons lemon juice
1/2 cup parmesan cheese
1/2 cup parsley
3 tablespoons breadcrumbs
1/2 teaspoon red pepper flakes

Steps:

  • Thinly slice your garlic, coarsely chop the broccoli rabe (about 2 cups). Parsley should be fresh and chopped.
  • In a heavy nonstick skillet, heat the oil over medium-low heat. Add the garlic and saute, stirring occasionally, until golden, about 5 minutes. Add the broth and bring to a simmer.
  • Meanwhile, cook the fettuccine until al dente.
  • While the pasta is cooking, add the broccoli rabe to the simmering broth. Cook, covered for 3 minutes. This cooks fast so be careful not to over cook or your broccoli rabe will end up a messy mush.
  • Drain the pasta and place in a large pasta bowl. Add the lemon zest ad juice, toss. Pour the broth and broccoli rabe over the pasta and toss again. Season with salt and pepper. Add the parmesan sheese, parsley, bread crumbs and red pepper flakes. Toss well and serve at once.

Nutrition Facts : Calories 344.2, Fat 8.2, SaturatedFat 3.2, Cholesterol 58.9, Sodium 299.6, Carbohydrate 52.1, Fiber 2.9, Sugar 2.2, Protein 15.8

SAUTEED BROCCOLI RABE WITH GARLIC



Sauteed Broccoli Rabe with Garlic image

Peppery broccoli rabe is blanched before going into a hot skillet with a liberal amount of garlic. Lemon wedges and red-pepper flakes complete the quick side dish. It's also delicious tucked into our Italian Pressed Picnic Sandwich.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 25m

Number Of Ingredients 5

1 pound trimmed broccoli rabe
Kosher salt and freshly ground pepper
4 garlic cloves, smashed and peeled
2 tablespoons extra-virgin olive oil
Lemon wedges and red-pepper flakes, for serving

Steps:

  • Blanch broccoli rabe in a pot of salted boiling water until bright green, about 30 seconds. Drain well; let cool on a rimmed baking sheet.
  • In a large skillet over medium-high heat, cook garlic in oil until golden, 2 to 3 minutes. Add broccoli rabe, season with salt and pepper, and cook, stirring occasionally, until just heated through. Serve with lemon wedges and red-pepper flakes.
  • Remove garlic from oil, and set aside. Place pan back over medium heat. When the oil is hot, add broccoli rabe. Cook, turning occasionally, until heated through, about 4 minutes. Return garlic to pan. Season with salt, pepper, and red-pepper flakes, if using. Serve.

Tips:

  • Choose fresh broccoli rabe: Look for broccoli rabe with bright green leaves and firm stems. Avoid any bunches that are wilted or have yellowed leaves.
  • Prepare the broccoli rabe properly: Before cooking, trim the tough ends of the broccoli rabe stems and remove any wilted or damaged leaves.
  • Don't overcook the broccoli rabe: Broccoli rabe should be cooked until it is tender but still has a slightly crunchy texture. Overcooking will make it mushy.
  • Use a good quality olive oil: Olive oil is a key ingredient in this dish, so be sure to use a good quality extra virgin olive oil.
  • Don't crowd the pan: When cooking the broccoli rabe, don't crowd the pan. This will prevent it from cooking evenly.
  • Season to taste: Be sure to season the broccoli rabe with salt and pepper to taste.
  • Serve immediately: Broccoli rabe is best served immediately after it is cooked.

Conclusion:

Broccoli rabe pasta with golden garlic is a delicious and healthy dish that is perfect for a weeknight meal. The broccoli rabe is tender and flavorful, the garlic is golden and aromatic, and the pasta is cooked to perfection. This dish is sure to please everyone at the table.

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