Penne with Broccoli Rabe, Tomatoes, and Parmesan

Penne with Broccoli Rabe, Tomatoes, and Parmesan

Info

Rating
Calories
666.0
Protein
34.0
Sodium
878.0
Fat
31.0

Description

"On my days off from the restaurant, I cook for my wife at home. We tend to eat light, and I cook with foods that are in season since I've never been one for complicated dishes. It's just not my style. I'd rather have sliced tomatoes with a good olive oil or pasta with vegetables than something fussy."

Ingredients

12 ounces penne pasta
1/3 cup extra-virgin olive oil
4 garlic cloves, chopped
2 bunches broccoli rabe, chopped
8 anchovies, chopped
3/4 teaspoon dried crushed red pepper
1 pound tomatoes, diced
1 cup chopped fresh basil, divided
2 tablespoons fresh lemon juice
1 1/4 cups grated Parmesan cheese, divided

Directions

  1. Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain; return to same pot.
  2. Meanwhile, heat oil in large skillet over medium-high heat. Add garlic; sauté 30 seconds. Add broccoli rabe, anchovies, and crushed pepper; sauté until broccoli rabe is crisp-tender, about 5 minutes. Add tomatoes and 1/4 cup basil.
  3. Add vegetable mixture and lemon juice to pasta; toss to coat.Transfer pasta to large bowl. Add remaining 3/4 cup basil and 3/4 cup cheese; toss to blend. Season pasta to taste with salt and pepper. Serve, passing remaining cheese.

Tags

    Pasta Tomato Sauté Quick & Easy Parmesan Basil Broccoli Rabe Bon Appétit
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