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Orecchiette with Broccoli Rabe
Here is an easy to make dish for pasta lovers which contains super healthy broccoli, garlic and olive oil. The slightly bitter taste of the recipe, along with the pungent Parmesan cheese, make it a good dish to include as an accompaniment for sweet and/or sour dishes such as meat dishes with sweet sauce or flavorings.
(As always, for the very healthiest versions of any recipe choose organic content as much as possible.)
1. Boil water for pasta. Cook pasta in boiling water until al dente. Drain, reserving about 1 cup (250mL) of the cooking liquid.
2. Meanwhile, trim the broccoli rabe into pieces about 2 inches (5cm) long, removing any stalks that are larger than 1/2-inch (1.25cm) in thickness. Chop coarsely.
3. Heat olive oil in a large skillet and add garlic. Cook until the garlic is fragrant. Add broccoli rabe, salt and red pepper flakes and sauté for 1-2 minutes. Add the 1 cup (250mL) of reserved cooking water and cook for about 5 minutes, until the broccoli is a vibrant dark green color. Transfer the pasta to the skillet and toss to coat the pasta with the vegetable and the juices.
4. Serve with Parmesan cheese.
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