Ingredient List Print Recipe
- 1/4 pound day-old Italian bread, torn into chunks
- 1/4 cup lightly packed flat-leaf parsley leaves
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon finely grated lemon zest
- 1 small garlic clove, minced
- 1 pound broccoli rabe, stem tips trimmed
- 1/2 cup extra-virgin olive oil
- 1 pound chitarra or spaghetti
- 1/2 teaspoon crushed red pepper
- 3 garlic cloves, thinly sliced
- Zest of 1 lemon
- Freshly grated Parmigiano-Reggiano cheese, for serving
Broccoli Rabe Pasta with Lemony Breadcrumbs
This is one of my favorite ways to cook and eat broccoli rabe—charred on the grill and served with a simple pasta seasoned with garlic and olive oil. The lemon- and garlic-infused breadcrumbs add a brilliantly crunchy contrast to the dish that you’ll love.
Make the Bread Crumbs
Preheat the oven to 375°. In a food processor, pulse the bread with the parsley, olive oil, zest and garlic until coarse crumbs form. Season with salt and pepper, then spread on a large rimmed baking sheet. Bake for 7 to 10 minutes, until golden and crisp; let cool.
Make the Pasta
Light a grill. In a large bowl, toss the broccoli rabe with 2 tablespoons of the olive oil and season with salt and pepper. Grill over high heat, turning occasionally, until crisp tender and lightly charred all over, 3 to 5 minutes. Transfer to a work surface and let cool.
Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente. Reserve 1/2 cup of the cooking water, then drain the pasta.
In a pan, heat 1/4 cup of the olive oil until shimmering. Add the garlic and crushed red pepper and cook over moderately high heat, stirring, until fragrant and just starting to brown, about 1 minute. Add 1/4 cup of the reserved pasta water, the broccoli rabe and cooked pasta. Toss and cook until the pasta and broccoli rabe are heated through. Turn off the heat and drizzle with remaining 2 tablespoons of olive oil and lemon zest. Sprinkle with grated Parmesan and breadcrumbs. Serve right away, passing additional bread crumbs at the table.
MAKE AHEAD The bread crumbs can be refrigerated for up to 4 days. Toast in a 325° oven for 5 minutes before using.
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