I actually really dislike bitter greens..but I always try them hoping I’ll be pleasantly surprised. I couldn’t resist these gorgeous broccoli rabe with their tiny yellow flowers, so I figured I would give them a shot. For this recipe, blanching the broccoli rabe takes the edge off the bitterness and then the addition of cream softens it up a bit more, making a velvety sauce. The freshly squeezed lemon juice and lemon zest at the end brighten everything up, with dinner on the table in under 30 minutes!
- 1 lb rigatoni
- 1 lb broccoli rabe, stems trimmed
- 2 tbsp unsalted butter
- ½ cup white wine
- ½ cup heavy cream
- 2 tbsp grated parmesan cheese
- Zest from 1 lemon
- 2 tbsp lemon juice
- 2 tsp salt
Bring a large pot of salted water to boil.
Add the pasta and cook according to package instructions.
When there is 4 minutes left, add the broccoli rabe (this way you can blanch it without using another pot!) Drain and separate the broccoli rabe from the pasta.
Melt the butter in a large sauté pan. Add the broccoli rabe and stir well to coat, about 2-3 minutes to soften up the stems.
Add the white wine and reduce to half.
Lower to flame to a simmer and add the cream and parmesan. Stir until the parmesan thickens the sauce, then add the lemon juice, zest and salt. Add the pasta and toss gently and let warm over low heat. Add salt to taste.
Serve immediately and garnish with lemon zest and extra parmesan cheese if desired.