Linguine With Broccoli Rabe And Lemon Food

BAKED ALFREDO PASTA WITH BROCCOLI RABE AND LEMON

Steps:

• Heat the oven to 500 degrees. Bring a large pot of generously salted water to a boil. Place the butter in a 9-by-13-inch/3-quart pan or baking dish and transfer it to the oven to melt while the oven heats; remove it from the oven once it's melted.
• In a small bowl, stir together the panko, 1/4 cup Parmesan and the lemon zest. Add 1 tablespoon of the melted butter from the baking pan, stir until the panko is moistened with butter, then season with salt and pepper.
• When the water's boiling, add the pasta and cook until al dente, about 2 minutes less than the package instructions suggest. During the last minute of cooking, add the broccoli rabe. Reserve 1/2 cup pasta water, then drain the pasta and broccoli rabe.
• Whisk the cream, garlic and pasta water into the melted butter in the baking dish until smooth. Add the remaining Parmesan in large handfuls, vigorously whisking until smooth and combined. Add the pasta, broccoli rabe and half the mozzarella. Taste, and season well with salt and pepper. Stir until very combined.
• Top with the remaining mozzarella, then sprinkle evenly with the panko mixture. Bake until the mozzarella has melted and the panko is golden brown, 10 to 15 minutes.

BROCCOLI RABE & GARLIC PASTA

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.

LINGUINE WITH CHICKPEAS, BROCCOLI AND RICOTTA

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup pasta cooking water, and drain the pasta.
• Meanwhile, heat the broiler and set a rack roughly 8 inches from the heat source. In a large bowl, toss the broccoli, chickpeas, garlic, red-pepper flakes and 1/3 cup oil until evenly coated. Season with salt and pepper. Spread out evenly on one sheet pan. Add the kale to the same bowl, and toss to coat in any residual oil. Drizzle with more oil as needed and toss to coat evenly. Spread out in an even layer on the second sheet pan.
• Working with 1 sheet pan at a time, broil the broccoli and chickpeas, tossing halfway through cooking, until the chickpeas are toasty and the broccoli is tender and charred, 5 to 7 minutes. Broil the kale until just charred and crisp, about 5 minutes.
• Zest the lemon, halve it, then cut 1 half into 4 wedges. Squeeze the juice from the lemon half over the roasted vegetables and season to taste with salt and pepper.
• Return the pasta to the pot. Add the 1/4 cup reserved pasta cooking water, the ricotta, butter and lemon zest and toss until well combined. Add the roasted vegetables and toss, adding more pasta water as needed.
• Divide among four bowls. Season with flaky sea salt and pepper, and serve with lemon wedges for squeezing on top. Drizzle with more oil, if desired.

LINGUINE WITH BROCCOLI RABE AND LEMON

Steps:

• Trim and discard any yellow or coarse leaves and the tough stem ends from the broccoli rabe and chop the broccoli rabe coarse. Wash the broccoli rabe and drain it. In a large heavy skillet cook the bacon over moderate heat, stirring, until it is crisp and transfer it with a slotted spoon to paper towels to drain. Pour off all but 2 tablespoons of the fat and in the fat remaining in the skillet cook the onion and the garlic over moderately low heat, stirring, until the onion is softened. Remove the skillet from the heat and stir in the parsley, the lemon juice, the zest, the red pepper flakes, and salt to taste.
• In a kettle of salted boiling water cook the linguine for 7 to 9 minutes, or until it is al dente, adding the broccoli rabe 1 minute before the pasta is done. Drain the linguine mixture well and transfer it to the skillet. Toss the linguine mixture until it is combined well and sprinkle it with the bacon.

ORECCHIETTE WITH BROCCOLI RABE, OREGANO, AND LEMON

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions, adding broccoli rabe 4 minutes before end of cooking. Meanwhile, in a small saucepan, heat oil, garlic, and red pepper flakes over medium until garlic begins to sizzle, 2 minutes. Drain pasta and broccoli rabe and return to pot. Add oil mixture and toss to coat; season to taste with salt and pepper. To serve, sprinkle oregano over pasta and drizzle with lemon juice.

LINGUINE WITH SQUID AND BROCCOLI RABE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook linguine and broccoli rabe at a boil until pasta is tender yet firm to the bite, about 11 minutes.
• Heat olive oil in a large skillet over medium heat. Add squid and garlic and saute until squid is opaque, 2 to 3 minutes. Sprinkle bread crumbs and red pepper flakes over the squid and saute for another 2 minutes. Turn the heat to low under the skillet to keep it warm until the linguine/broccoli rabe is done cooking.
• Drain the linguine and broccoli rabe, then add it to the skillet with the squid and toss well. Serve.

BROCCOLI RABE AND OLIVES WITH LEMON

Steps:

• Bring a large pot of salted water to a boil. Add the broccoli rabe and cook until crisp-tender, about 3 minutes. Drain.
• Meanwhile, broil both lemon halves until lightly charred, about 5 minutes. Remove and cool. Heat the oil and butter in a large skillet over medium heat.
• Add the garlic and cook about 2 minutes. Squeeze 1 lemon half into the skillet. Add the broccoli rabe, olives, salt, and pepper and heat through, about 2 minutes.
• Serve, using the other lemon half, cut into wedges, for garnish.

ORECCHIETTE WITH BROCCOLI RABE, CHILIES AND LEMON

Steps:

• Heat a few inches of water in deep skillet to boil; prepare an ice bath in large bowl. Add broccoli rabe and salt to boiling water and cook 3 minutes. Drain and transfer to ice water. Drain again and dry.
• In a large skillet over medium-high heat, add a drizzle of oil and the sausage. Crumble and brown sausage. Remove with a slotted spoon to a paper towel-lined plate.
• Heat a large pot of water to boil for pasta and salt water once boiling. Add pasta and cook 1 minute shy of al dente. Reserve 3/4 cup starchy water and drain pasta.
• Meanwhile, chop broccoli rabe into bite-sized pieces. Heat EVOO, 4 turns of the pan, over medium heat, add broccoli rabe and a pinch of salt and toss. Add garlic, fennel pollen and seed, chili peppers and zest of 1 lemon and stir and toss a minute or two.
• Add the pasta to broccoli rabe along with a couple of handfuls of pecorino cheese and lemon juice. Toss the pasta 1 minute and use starchy water if the pasta gets dry. Serve pasta in shallow bowls with or without sausage on top.

LINGUINE WITH BROCCOLI RABE & PEPPERS

Steps:

• Cut 1/2 in. off ends of broccoli rabe; trim woody stems. Cut stems and leaves into 2-in. pieces. Cook linguine according to package directions, adding broccoli rabe during the last 5 minutes of cooking. Drain, reserving 1/2 cup pasta water., Meanwhile, in a large skillet, heat oil over medium-high heat. Add anchovies and garlic; cook and stir 1 minute. Stir in red peppers, olives, pepper flakes, pepper and salt., Add linguine and broccoli rabe to skillet; toss to combine, adding reserved pasta water as desired to moisten. Serve with cheese.