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Broccoli Rabe and Shiitake Penne Pasta

Broccoli Rabe and Shiitake Penne Pasta

Ingredients

  • 1 bunch broccoli rabe (about 1 pound), stems and leaves cut into 1” pieces
  • 8 Ounces brown rice penne pasta
  • 1 Teaspoon extra-virgin olive oil, more for drizzling
  • 2 shallots, diced (about 1/2 cup)
  • 2 garlic cloves, minced
  • 6 Cups mixed mushrooms (about 8 ounces), de-stemmed and chopped (mix of cremini & shiitakes)
  • 1 Teaspoon balsamic vinegar
  • 1/4 Cup almond milk or heavy cream (almond milk, if vegan)
  • 1/2 Teaspoon Dijon mustard
  • 1 big squeeze of lemon
  • 1/4 Teaspoon red pepper flakes
  • 1/3 Cup shaved Parmesan cheese, divided (optional, skip if vegan)
  • 1/4 Cup chopped walnuts, toasted
  • 1/4 Cup panko bread crumbs, toasted (optional, skip if gluten-free)
  • sea salt and freshly ground black pepper, to taste

Directions

Bring a large pot of water to a boil and prepare a bowl of ice water. Boil the broccoli rabe for about one minute, until it becomes bright green and is slightly tender but still has some bite.

Scoop it out of the boiling water and into the ice water. Let cool for about one minute then drain, shaking out excess water. Set aside.

Cook the pasta according to package directions, until al dente.

Heat the olive oil in a large skillet over medium heat. Add the shallots and cook until almost translucent, 2-3 minutes.

Add the garlic, mushrooms, and a few generous pinches of salt and pepper. Cook, stirring occasionally until the mushrooms cook down.

Add the balsamic vinegar and stir, getting any bits of mushrooms that might be stuck to the bottom of the pan.

Add the almond milk and Dijon mustard and stir to combine. Add the broccoli rabe and stir again.

Add a big squeeze of lemon, stir, then add the cooked penne pasta, red pepper flakes, and half of the Parmesan cheese, if using. Stir to incorporate. Taste and adjust seasonings.

Top with the walnuts, remaining parmesan cheese and bread crumbs, if using, and serve.

Nutritional Facts

Servings4

Calories Per Serving401

Folate equivalent (total)123µg31%

Riboflavin (B2)0.4mg24.8%


Recipe Summary

  • 12 ounces broccoli rabe or 1-1/2 cups broccoli florets
  • 3 cups dried whole wheat or multigrain penne (8 ounces)
  • ½ cup chopped onion (1 medium)
  • 2 ounces pancetta or 3 slices bacon, chopped
  • 2 cloves garlic, minced
  • 1 ⅓ cups chopped, seeded roma tomato (4 medium)
  • ⅓ cup dry white wine or chicken broth
  • ¼ cup finely shredded Asiago cheese (1 ounce)

Wash broccoli rabe drain well. Remove and discard large leaves cut into 4-inch lengths. Set broccoli rabe aside.

In a 3-quart saucepan cook penne in a large amount of lightly salted boiling water for 9 minutes add broccoli rabe. Cook about 3 minutes more until penne is tender drain. Return pasta mixture to saucepan cover and keep warm.

Meanwhile, in a 2- to a 2-1/2-quart saucepan, cook onion, pancetta, and garlic over medium heat until pancetta is crisp and onion is tender, stirring occasionally. Reduce heat to low add tomato and wine. Cook and stir for 2 minutes.

Add tomato mixture to penne mixture in saucepan toss to combine. Season to taste with salt and ground black pepper. Transfer to a warm serving dish. Sprinkle with cheese. Makes 4 to 6 main-dish servings.


Recipe Summary

  • 12 ounces broccoli rabe or 1-1/2 cups broccoli florets
  • 3 cups dried whole wheat or multigrain penne (8 ounces)
  • ½ cup chopped onion (1 medium)
  • 2 ounces pancetta or 3 slices bacon, chopped
  • 2 cloves garlic, minced
  • 1 ⅓ cups chopped, seeded roma tomato (4 medium)
  • ⅓ cup dry white wine or chicken broth
  • ¼ cup finely shredded Asiago cheese (1 ounce)

Wash broccoli rabe drain well. Remove and discard large leaves cut into 4-inch lengths. Set broccoli rabe aside.

In a 3-quart saucepan cook penne in a large amount of lightly salted boiling water for 9 minutes add broccoli rabe. Cook about 3 minutes more until penne is tender drain. Return pasta mixture to saucepan cover and keep warm.

Meanwhile, in a 2- to a 2-1/2-quart saucepan, cook onion, pancetta, and garlic over medium heat until pancetta is crisp and onion is tender, stirring occasionally. Reduce heat to low add tomato and wine. Cook and stir for 2 minutes.

Add tomato mixture to penne mixture in saucepan toss to combine. Season to taste with salt and ground black pepper. Transfer to a warm serving dish. Sprinkle with cheese. Makes 4 to 6 main-dish servings.


Recipe Summary

  • 12 ounces broccoli rabe or 1-1/2 cups broccoli florets
  • 3 cups dried whole wheat or multigrain penne (8 ounces)
  • ½ cup chopped onion (1 medium)
  • 2 ounces pancetta or 3 slices bacon, chopped
  • 2 cloves garlic, minced
  • 1 ⅓ cups chopped, seeded roma tomato (4 medium)
  • ⅓ cup dry white wine or chicken broth
  • ¼ cup finely shredded Asiago cheese (1 ounce)

Wash broccoli rabe drain well. Remove and discard large leaves cut into 4-inch lengths. Set broccoli rabe aside.

In a 3-quart saucepan cook penne in a large amount of lightly salted boiling water for 9 minutes add broccoli rabe. Cook about 3 minutes more until penne is tender drain. Return pasta mixture to saucepan cover and keep warm.

Meanwhile, in a 2- to a 2-1/2-quart saucepan, cook onion, pancetta, and garlic over medium heat until pancetta is crisp and onion is tender, stirring occasionally. Reduce heat to low add tomato and wine. Cook and stir for 2 minutes.

Add tomato mixture to penne mixture in saucepan toss to combine. Season to taste with salt and ground black pepper. Transfer to a warm serving dish. Sprinkle with cheese. Makes 4 to 6 main-dish servings.


Recipe Summary

  • 12 ounces broccoli rabe or 1-1/2 cups broccoli florets
  • 3 cups dried whole wheat or multigrain penne (8 ounces)
  • ½ cup chopped onion (1 medium)
  • 2 ounces pancetta or 3 slices bacon, chopped
  • 2 cloves garlic, minced
  • 1 ⅓ cups chopped, seeded roma tomato (4 medium)
  • ⅓ cup dry white wine or chicken broth
  • ¼ cup finely shredded Asiago cheese (1 ounce)

Wash broccoli rabe drain well. Remove and discard large leaves cut into 4-inch lengths. Set broccoli rabe aside.

In a 3-quart saucepan cook penne in a large amount of lightly salted boiling water for 9 minutes add broccoli rabe. Cook about 3 minutes more until penne is tender drain. Return pasta mixture to saucepan cover and keep warm.

Meanwhile, in a 2- to a 2-1/2-quart saucepan, cook onion, pancetta, and garlic over medium heat until pancetta is crisp and onion is tender, stirring occasionally. Reduce heat to low add tomato and wine. Cook and stir for 2 minutes.

Add tomato mixture to penne mixture in saucepan toss to combine. Season to taste with salt and ground black pepper. Transfer to a warm serving dish. Sprinkle with cheese. Makes 4 to 6 main-dish servings.


Recipe Summary

  • 12 ounces broccoli rabe or 1-1/2 cups broccoli florets
  • 3 cups dried whole wheat or multigrain penne (8 ounces)
  • ½ cup chopped onion (1 medium)
  • 2 ounces pancetta or 3 slices bacon, chopped
  • 2 cloves garlic, minced
  • 1 ⅓ cups chopped, seeded roma tomato (4 medium)
  • ⅓ cup dry white wine or chicken broth
  • ¼ cup finely shredded Asiago cheese (1 ounce)

Wash broccoli rabe drain well. Remove and discard large leaves cut into 4-inch lengths. Set broccoli rabe aside.

In a 3-quart saucepan cook penne in a large amount of lightly salted boiling water for 9 minutes add broccoli rabe. Cook about 3 minutes more until penne is tender drain. Return pasta mixture to saucepan cover and keep warm.

Meanwhile, in a 2- to a 2-1/2-quart saucepan, cook onion, pancetta, and garlic over medium heat until pancetta is crisp and onion is tender, stirring occasionally. Reduce heat to low add tomato and wine. Cook and stir for 2 minutes.

Add tomato mixture to penne mixture in saucepan toss to combine. Season to taste with salt and ground black pepper. Transfer to a warm serving dish. Sprinkle with cheese. Makes 4 to 6 main-dish servings.


Recipe Summary

  • 12 ounces broccoli rabe or 1-1/2 cups broccoli florets
  • 3 cups dried whole wheat or multigrain penne (8 ounces)
  • ½ cup chopped onion (1 medium)
  • 2 ounces pancetta or 3 slices bacon, chopped
  • 2 cloves garlic, minced
  • 1 ⅓ cups chopped, seeded roma tomato (4 medium)
  • ⅓ cup dry white wine or chicken broth
  • ¼ cup finely shredded Asiago cheese (1 ounce)

Wash broccoli rabe drain well. Remove and discard large leaves cut into 4-inch lengths. Set broccoli rabe aside.

In a 3-quart saucepan cook penne in a large amount of lightly salted boiling water for 9 minutes add broccoli rabe. Cook about 3 minutes more until penne is tender drain. Return pasta mixture to saucepan cover and keep warm.

Meanwhile, in a 2- to a 2-1/2-quart saucepan, cook onion, pancetta, and garlic over medium heat until pancetta is crisp and onion is tender, stirring occasionally. Reduce heat to low add tomato and wine. Cook and stir for 2 minutes.

Add tomato mixture to penne mixture in saucepan toss to combine. Season to taste with salt and ground black pepper. Transfer to a warm serving dish. Sprinkle with cheese. Makes 4 to 6 main-dish servings.


Recipe Summary

  • 12 ounces broccoli rabe or 1-1/2 cups broccoli florets
  • 3 cups dried whole wheat or multigrain penne (8 ounces)
  • ½ cup chopped onion (1 medium)
  • 2 ounces pancetta or 3 slices bacon, chopped
  • 2 cloves garlic, minced
  • 1 ⅓ cups chopped, seeded roma tomato (4 medium)
  • ⅓ cup dry white wine or chicken broth
  • ¼ cup finely shredded Asiago cheese (1 ounce)

Wash broccoli rabe drain well. Remove and discard large leaves cut into 4-inch lengths. Set broccoli rabe aside.

In a 3-quart saucepan cook penne in a large amount of lightly salted boiling water for 9 minutes add broccoli rabe. Cook about 3 minutes more until penne is tender drain. Return pasta mixture to saucepan cover and keep warm.

Meanwhile, in a 2- to a 2-1/2-quart saucepan, cook onion, pancetta, and garlic over medium heat until pancetta is crisp and onion is tender, stirring occasionally. Reduce heat to low add tomato and wine. Cook and stir for 2 minutes.

Add tomato mixture to penne mixture in saucepan toss to combine. Season to taste with salt and ground black pepper. Transfer to a warm serving dish. Sprinkle with cheese. Makes 4 to 6 main-dish servings.


Recipe Summary

  • 12 ounces broccoli rabe or 1-1/2 cups broccoli florets
  • 3 cups dried whole wheat or multigrain penne (8 ounces)
  • ½ cup chopped onion (1 medium)
  • 2 ounces pancetta or 3 slices bacon, chopped
  • 2 cloves garlic, minced
  • 1 ⅓ cups chopped, seeded roma tomato (4 medium)
  • ⅓ cup dry white wine or chicken broth
  • ¼ cup finely shredded Asiago cheese (1 ounce)

Wash broccoli rabe drain well. Remove and discard large leaves cut into 4-inch lengths. Set broccoli rabe aside.

In a 3-quart saucepan cook penne in a large amount of lightly salted boiling water for 9 minutes add broccoli rabe. Cook about 3 minutes more until penne is tender drain. Return pasta mixture to saucepan cover and keep warm.

Meanwhile, in a 2- to a 2-1/2-quart saucepan, cook onion, pancetta, and garlic over medium heat until pancetta is crisp and onion is tender, stirring occasionally. Reduce heat to low add tomato and wine. Cook and stir for 2 minutes.

Add tomato mixture to penne mixture in saucepan toss to combine. Season to taste with salt and ground black pepper. Transfer to a warm serving dish. Sprinkle with cheese. Makes 4 to 6 main-dish servings.


Recipe Summary

  • 12 ounces broccoli rabe or 1-1/2 cups broccoli florets
  • 3 cups dried whole wheat or multigrain penne (8 ounces)
  • ½ cup chopped onion (1 medium)
  • 2 ounces pancetta or 3 slices bacon, chopped
  • 2 cloves garlic, minced
  • 1 ⅓ cups chopped, seeded roma tomato (4 medium)
  • ⅓ cup dry white wine or chicken broth
  • ¼ cup finely shredded Asiago cheese (1 ounce)

Wash broccoli rabe drain well. Remove and discard large leaves cut into 4-inch lengths. Set broccoli rabe aside.

In a 3-quart saucepan cook penne in a large amount of lightly salted boiling water for 9 minutes add broccoli rabe. Cook about 3 minutes more until penne is tender drain. Return pasta mixture to saucepan cover and keep warm.

Meanwhile, in a 2- to a 2-1/2-quart saucepan, cook onion, pancetta, and garlic over medium heat until pancetta is crisp and onion is tender, stirring occasionally. Reduce heat to low add tomato and wine. Cook and stir for 2 minutes.

Add tomato mixture to penne mixture in saucepan toss to combine. Season to taste with salt and ground black pepper. Transfer to a warm serving dish. Sprinkle with cheese. Makes 4 to 6 main-dish servings.


Recipe Summary

  • 12 ounces broccoli rabe or 1-1/2 cups broccoli florets
  • 3 cups dried whole wheat or multigrain penne (8 ounces)
  • ½ cup chopped onion (1 medium)
  • 2 ounces pancetta or 3 slices bacon, chopped
  • 2 cloves garlic, minced
  • 1 ⅓ cups chopped, seeded roma tomato (4 medium)
  • ⅓ cup dry white wine or chicken broth
  • ¼ cup finely shredded Asiago cheese (1 ounce)

Wash broccoli rabe drain well. Remove and discard large leaves cut into 4-inch lengths. Set broccoli rabe aside.

In a 3-quart saucepan cook penne in a large amount of lightly salted boiling water for 9 minutes add broccoli rabe. Cook about 3 minutes more until penne is tender drain. Return pasta mixture to saucepan cover and keep warm.

Meanwhile, in a 2- to a 2-1/2-quart saucepan, cook onion, pancetta, and garlic over medium heat until pancetta is crisp and onion is tender, stirring occasionally. Reduce heat to low add tomato and wine. Cook and stir for 2 minutes.

Add tomato mixture to penne mixture in saucepan toss to combine. Season to taste with salt and ground black pepper. Transfer to a warm serving dish. Sprinkle with cheese. Makes 4 to 6 main-dish servings.