I knew this would be a perfect pasta recipe for us, thanks to the jarred artichoke hearts and roasted red peppers. The broccoli rabe excited me too. I customized this recipe for four servings.
How exciting it was to first blanch the broccoli rabe, remove it from the water, then boil the pasta in that same pot. Instead of bowtie pasta, I used a shape called “rombi.” I browned 1 lb. of hot Italian turkey sausage in some canola oil. And it was oh-so-nice to grate 1 cup of Parmesan cheese for the recipe.
We really enjoyed this one: it was a delicious dazzler. Do try it. You’ll impress everybody.
RECIPE: pasta, veggies, protein, cheese -- and it’s beautiful
PREP TIME: quick: less than 30 minutes
TASTE: silky (pasta), succulent (sausage), green (broccoli rabe)
I want to try a recipe from the February 14, 2007, issue of The New York Times next time: “Chicken Thighs Stuffed with Chard.” Come back to my site on Tuesday, June 5, to see how I do it.
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