I first tried broccoli rabe when it appeared in our fresh box. I didn’t mind it surprisingly.. Every now and the. I see it on sale at the grocery store so I pick it up. This was pretty good!
Pasta with Broccoli Rabe and Lemon Ricotta
adapted from athoughtforfood
1 lb pasta
1 lb broccoli rabe, rinsed and cut into 1 inch pieces
4 cloves garlic, minced
Extra virgin olive oil
1 1/2 cups Ricotta cheese
Zest of half a lemon
1 teaspoon fresh thyme
1. Bring two large pots of salted water to a boil. In one pot, boil the chopped broccoli rabe for 3 minutes and drain as much liquid as you can. In the other pot, cook the pasta as directed, until al dente. Drain in a colander.
2. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the broccoli rabe and the garlic. Toss it around in the oil for about 30 seconds and, if needed, season with more salt. Add the pasta to the pan.
3. In a bowl, whisk together the ricotta and lemon zest until the ricotta becomes smooth.
4. Portion out the pasta into bowls, add a dollop of ricotta and sprinkle with fresh thyme, some additional salt and coarsely ground black pepper.