Lemon Rapini Pasta

This vegetarian recipe is made with broccoli rabe and orecchiette. It's full of flavor from garlic, lemon, and grated cheese.

Course Main Course, Side Dish

Cuisine Italian

Prep Time 15

Cook Time 30

Total Time 45

Servings 1-cup servings

Calories 380kcal

Bring a large pot of salted water to a boil.
Prepare the broccoli rabe. Wash under cold running water to remove any dirt, then pat dry. Cut into 2-inch pieces (including the leaves). When the water is boiling, transfer the broccoli rabe to the pot. Blanch for 60 seconds and drain immediately. Do not blanch the broccoli rabe for too long or it will get mushy.
Use the same pot to bring another pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain when finished cooking but **reserve ½ to 1 cup of pasta water before draining**.
Warm the olive oil in a large skillet over medium heat. Add the garlic and cook for a minute, stirring frequently to prevent burning. Stir in the red pepper flakes and blanched broccoli rabe. Cook for 2 to 3 minutes.
Add the cooked pasta to the skillet with ¼ cup of pasta water, the lemon zest, and grated cheese. Cook, stirring frequently, for a few minutes until the cheese becomes a thin sauce that coats the pasta. You will likely need to add about another ¼ cup of pasta water to thin the sauce, but it's up to you. Remove from heat.
Serve with additional grated cheese if desired. Enjoy!
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Possible additions include Italian sausage, white beans, tomatoes, fresh parsley, or breadcrumbs.
Keep leftovers in an airtight container in the fridge for up to 3 to 5 days. Reheat in the microwave for 1 to 2 minutes until warmed through. Add some olive oil and a squeeze of lemon juice if the pasta gets dry.