Ingredients Jump to Instructions ↓

  1. Garlic Bread Crumbs

  2. 8 Day-old Italian-style bread - (1/4" thick) - crusts trimmed

  3. 1 tablespoon 15ml Olive oil - (to 1 1/2 tbspns)

  4. 1 Garlic clove - (to 2)

  5. Pasta

  6. Salt - as needed

  7. 1 lb 454g / 16oz Broccoli rabe

  8. 3/4 lb 340g / 11oz Dried orecchiette

  9. 3 tablespoons 45ml Olive oil

  10. 4 Garlic cloves - minced

  11. 3/4 teaspoon 3.8ml Red pepper flakes

  12. 2 tablespoons 30ml Lemon juice

  13. 1/4 cup 59ml Water

  14. 1 cup 146g / 5.1oz Ricotta cheese

Instructions Jump to Ingredients ↑

  1. For the Garlic Bread Crumbs: Brush the bread lightly with oil. Place the slices on a baking sheet and bake at 350 degrees, turning the slices over midway through baking time, until they're golden brown, about 15 minutes.

  2. Rub both sides of the toasted slices with a garlic clove. Grind the bread in a food processor or seal it in a plastic bag and crush it into crumbs with a rolling pin.

  3. For the Pasta: Bring a large pot of well-salted water to boil. Trim the ends of the broccoli rabe stalks and slice any thick stalks in half lengthwise. Cut the stalks on the diagonal into 1-inch pieces (with the leaves attached).

  4. Boil the pasta according to the package directions until al dente, about 10 minutes.

  5. Heat the oil in a large skillet over medium-high heat. Saute the garlic and pepper flakes until fragrant, 1 to 2 minutes. Avoid browning the garlic. Add the broccoli rabe, 1 teaspoon salt, lemon juice and 1/4 cup water. Cook, stirring frequently, until the broccoli is just tender, 4 to 5 minutes. Remove from heat.

  6. Drain the pasta, reserving about 1/2 cup of cooking water. Add the cooked pasta to the broccoli rabe in the skillet and stir in the ricotta cheese. Add most of the cooking water to moisten, using all of it if needed. Serve with Garlic Bread Crumbs sprinkled on top.

  7. This recipe yields 4 servings.

  8. Each serving: 741 calories ; 894 mg sodium; 31 mg cholesterol; 31 grams fat; 92 grams carbohydrates; 25 grams protein; 2.45 grams fiber.


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