READY IN 40 mins

Fusilli with Rapini (Broccoli Rabe), Garlic, and Tomato Wine Sauce

Read Reviews (2)

"Delicious in the spring, cut rapini before it flowers for tender greenery. Absolutely delicious and very easily adaptable for whatever's growing in your garden." — sophie

Directions

Fill a saucepan with enough water to cover the broccoli rabe, sprinkle in some salt, and bring the salted water to a boil. Stir in the broccoli rabe, and cook until bright green and just starting to become tender, about 2 minutes; drain the rabe, and cool in a bowl of ice water to stop the cooking process. Drain well, and pat dry with paper towels.
Fill a pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fusilli, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
While the pasta is cooking, heat the olive oil in a saucepan over medium heat, and cook and stir the 2 roughly-chopped garlic cloves until they start to turn translucent, about 2 minutes; sprinkle with salt and black pepper, and stir in rosemary sprig, dried Italian herb mix, and crushed red pepper flakes.
Stir in the blanched rabe, white wine, and tomatoes; remove rosemary sprig, and bring the mixture to a boil. Mix in the cooked fusilli pasta, green onions, and 1 minced clove of garlic; simmer for 1 more minute, and serve topped with a sprinkle of Parmesan cheese.

Kitchen-Friendly View

PREP 20 mins
COOK 20 mins
READY IN 40 mins

Reviews More Reviews

Jun 11, 2011

This was better than I was expecting! We didn't have broccoli rabe at our store, so I used baby broccoli instead - not sure how much that affected the flavor of the dish (which was really good!!) or the veggie-to-pasta ratio. I will probably increase the amount of pasta when I make it again, but overall it is a very good dish with great flavor that goes well with some warm, crusty bread for sopping up the juice - YUM!!

—suezan59

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Nov 07, 2012

LOOOOOOOOOVE THIS RECIPE! And everyone in my family does too, even the meat-eaters. My grocery store never seems to have broccoli rabe, so I use broccolini instead and it's delicious as well. I definitely recommend this recipe!

—justjulian

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4 Ratings

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Nutrition

Calories
353 kcal
18%

Carbohydrates
26.3 g
8%

Cholesterol
2 mg
< 1%

Fat
21.3 g
33%

Fiber
6 g
24%

Protein
9 g
18%

Sodium
584 mg
23%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Fusilli with Rapini (Broccoli Rabe), Garlic, and Tomato Wine Sauce

Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories: 353
Calories from Fat: 192

% Daily Value *
Total Fat 21.3g 33 %
Saturated Fat 3.3g 16 %
Cholesterol 2mg < 1 %
Sodium 584mg 23 %
** Potassium 378mg 11 %
Total Carbohydrates 26.3g 8 %
Dietary Fiber 6g 24 %
Protein 9g 18 %
** Sugars 7.6g
Vitamin A 187 %
Vitamin C 207 %
Calcium 22 %
Iron 66 %
** Thiamin 2 %
** Niacin 10 %
** Vitamin B6 7 %
** Magnesium 6 %
** Folate 22 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.