Penne With Broccoli Rabe Walnuts And Pecorino Recipes

BLISTERED BROCCOLI PASTA WITH WALNUTS, PECORINO AND MINT

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.
• Meanwhile, heat the oil in a large skillet over medium-high. Add the walnuts and red-pepper flakes, if using, and cook, stirring, until golden and fragrant, about 1 minute. Using a slotted spoon, transfer walnuts and red-pepper flakes to a small bowl. Season walnuts with a little salt and pepper.
• Add the broccoli to the skillet and toss to coat in the oil. Shake the skillet so broccoli settles in an even layer. Cook, undisturbed, 2 minutes. Toss and shake to arrange in an even layer again and cook, undisturbed, another 2 to 3 minutes; season with salt and pepper and remove from heat.
• Drain pasta and add to the skillet along with the lemon zest, cheese, toasted walnuts and half the mint; toss to combine. Divide among plates or bowls and top with remaining mint, more cheese and a drizzle of olive oil. Serve with lemon wedges, squeezing juice on top, if desired.

PENNE WITH BROCCOLI RABE

Steps:

• Cook penne in abundant boiling, salted water. While it is cooking, prepare broccoli rape.
• Cut off thick stems from the broccoli rape and discard them. Cut remaining stalks and leaves into one-inch pieces.
• 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.
• 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.

PENNE PECORINO

Steps:

• Heat 2 tablespoons of butter in a large skillet over medium heat. Add the onions and season with salt and pepper. Cook, stirring occasionally, until caramelized, for 10 to 12 minutes.
• Meanwhile, cook the penne according to package directions in lightly salted water. Reserve 1 cup pasta cooking water, then drain.
• Increase the heat under the skillet to medium-high and stir the cooked penne and reserved pasta water into the skillet. Let the sauce simmer and reduce until it thickens, for 1 to 2 minutes.
• Remove the pan from the heat and stir in the grated cheese until partially melted.
• Top with freshly ground black pepper and serve immediately.

PENNE WITH BROCCOLI RABE AND SAUSAGE

Steps:

• Bring a large pot of lightly salted water to a boil. Add the pasta and cook according to the package directions, about 9 minutes. During the last 2 minutes of cooking, add the broccoli rabe. Stir, and continue to cook until both pasta and broccoli rabe are tender. Drain.
• While the pasta is cooking, heat a very large nonstick pan over medium-high heat. Add the sausage and break it up with a wooden spoon. Cook until it is golden brown and just cooked through, about 5 minutes. Transfer the sausage to a colander and set it aside to drain.
• Wipe the pan out lightly and return it to medium-low heat. Add the sliced garlic and cook until it is fragrant and just beginning to turn golden, about 1 minute. Add the crushed red pepper and the chicken broth, and bring to a simmer. Add the cooked pasta and broccoli rabe, and allow the mixture to simmer for about 1 minute to release some of the starch from the pasta and thicken the sauce. Pour the pasta mixture into a large bowl, and toss it with the cooked sausage and the cheese. Season the pasta with salt and pepper to taste, and serve.
• healthy tips
• From the Department of It's Too Good to Be True, But Is: calorie-free noodles. No, I am not kidding. Shirataki noodles made from konjac flour which comes from the root of the yam-like konjac plant grown in Japan and China.
• nutrition information
• Fat: 78.8g (before), 9.7g (after)
• Calories: 1,261 (before), 314 (after)
• Protein: 23g
• Carbohydrates: 37g
• Cholesterol: 49mg
• Fiber: 6g
• Sodium: 940mg