Penne With Broccoli Rabe

Ingredients

• 1 pound penne
• 2 bunches broccoli rape
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 2 tablespoons capers, drained
• Coarse salt and freshly ground pepper to taste
• 1 tablespoon extra-virgin olive oil
• Freshly grated Parmesan cheese

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    521 calories; 12 grams fat; 1 gram saturated fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 86 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 15 grams protein; 0 milligrams cholesterol; 113 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

4 to 6 servings

Preparation

1. Cook penne in abundant boiling, salted water. While it is cooking, prepare broccoli rape.
2. Cut off thick stems from the broccoli rape and discard them. Cut remaining stalks and leaves into one-inch pieces.
3. Heat oil in large skillet and saute the garlic until golden. Add broccoli rape with capers and saute until leaves are wilted and stalks are tender (about five minutes). Season to taste with salt and pepper.
4. When the penne is al dente, drain and place in a heated serving bowl. Add broccoli rape and extra-virgin olive oil. Toss and serve, passing the Parmesan cheese separately.

20 minutes