August, 1997 Pasta With Spicy Broccoli Rabe And Raisins

The farmer who sold me a huge bunch of broccoli rabe knew only one way to cook it --- sauté it using lots and lots of oil. No thanks! I found this low fat recipe in SOAR: Searchable Online Archive of Recipes. It is delicious, sweet, spicy, filling and fast. I think it would be just as good with any other strongly flavored, leafy, dark green vegetable. Try using spinach or collard greens instead of the broccoli rabe.

2 bunches broccoli rabe (1 lbs. each) ends stripped off and cut into 1 inch pieces
1 lb. penne, ziti or other whole wheat pasta
4 teaspoons vegetable stock
6 Tablespoons raisins
8 cloves garlic (peeled and minced)
4 Tablespoon water
1/2 teaspoon dried red pepper flakes
2 teaspoons fresh lemon juice
2 teaspoons salt
freshly ground pepper

Bring a large pot of lightly salted water to the boil. Add the broccoli and blanch for 1 minute. Drain and pat dry. Bring another large pot of salted water to the boil. Add pasta and cook until al dente.

Meanwhile, heat 2 teaspoons of the veggie stock in a large nonstick skillet over medium heat. Add the raisins and cook, tossing frequently, until lightly "toasted." Add the garlic and cook, stirring constantly, for 30 seconds. Add the broccoli, the water and the red pepper and cook until tender (about 5 minutes).

Drain the pasta and add the broccoli, the remaining veggie stock, the lemon juice, salt and pepper to taste. Toss to combine. Divide onto 4 plates and serve.
Yield: 4 servings