Right upfront, I am not posting a recipe for this one since it seems to be a cookbook only recipe from Ina Garten.
We decided to make this Ina Garten recipe as an experiment on how to use broccoli rabe properly. We were looking through Ina’s Cook Like a Pro book for something to make for lunch. This recipe really caught my eye since it looked great and sounded simple. Thats the exact kind of pasta recipe I look for as a lunch.
This is one of those super simple dishes that is really flavorful. This will be a great addition to our summer pasta rotation since its really light and easy to eat. Its also a recipe that you could make it very large quantities with minimal effort if you need to contribute to some kind of party.
The real key to broccoli rabe is blanching it in some salted water. It doesn’t take long and completely removes the bitter taste that the greens have. The surprising thing was that the greens don’t impact the taste of the pasta. I was concerned about cooking them in the same water but turns out it works great.
The really cool thing about this recipe is that once you cook the ingredients you just throw it all together. There is almost not real prep work required and you don’t really need to know any fancy techniques.