Name: Browned Butter Orecchiette With Broccoli Rabe Recipe
Total time: 30 min
Yield: 4
Cuisine: Italian

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Broccoli rabe (rapini) is related to broccoli, but isn't the same as regular or baby broccoli. Broccoli rabe has slender stems, is mostly leaves and has a pleasantly bitter flavor. (fast, easy). 

How to make Browned Butter Orecchiette With Broccoli Rabe Recipe

Betty Crocker

Crawler

Italian

<p>Broccoli rabe (rapini) is related to broccoli, but isn't the same as regular or baby broccoli. Broccoli rabe has slender stems, is mostly leaves and has a pleasantly bitter flavor. (fast, easy). </p>

Vegetarian

Broccoli rabe

Butter

Fresh lemon juice

Salt

Package orecchiette pasta

Toasted pine nuts or chopped walnuts,  if desired

Shredded parmesan cheese,  if desired

1 cut off tough stem ends (about 1 inch) from broccoli rabe and discard. Cut remaining stems into 1-inch pieces. Cut leaves crosswise into 2-inch pieces (about 10 loosely packed cups). Cut any florets into bite-size pieces if necessary. Set aside.

step 1

2 in 1-quart saucepan, heat butter over medium heat, stirring constantly, until medium golden brown. (watch carefully because butter can brown and then burn quickly.) remove from heat; stir in lemon juice and salt.

step 2

3 cook and drain pasta as directed on packageexcept add reserved broccoli rabe stems during last 5 minutes of cooking.

step 3

4 meanwhile, in 12-inch nonstick skillet, heat 1 tablespoon of the browned butter over medium heat. Add reserved broccoli rabe leaves and florets; cook 4 to 6 minutes, stirring frequently, until leaves are wilted. Add pasta mixture and remaining browned butter; toss to coat. Heat until hot. Sprinkle with nuts and cheese.

step 4