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	Search Quick Order Form» Departments Vitamins Minerals Supplements Herbs Home & Grocery Diet & Fitness Body & Bath More Ways to Shop Brands A-Z Natural Remedies Children & Infants Women's Health Men's Health Seniors Free Catalog MotherNature.com's Catalog Is Here! Click Here to Get Your Free Copy Today. Newsletter Sign Up Weekly health news, sale announcements and coupons!		Library Home > Recipes > Orecchiette With Broccoli Rabe ORECCHIETTE WITH BROCCOLI RABE Ingredients Directions Notes and variations Nutrition facts References Visit The Healthy Living Bookshelf: 21 Online Health Books From Rodale Ingredients 12 ounces (340g) orecchiette 2 pounds (910g) broccoli rabe or broccoli, (about 4 cups) 2 Tbsp (30g) extra virgin olive oil 4 cloves garlic, minced 1/4 tsp (1g) red pepper flakes, (or more) 1/2 tsp (3g) salt (sea salt if on a corn-free diet*) 1/2 cup (60g) freshly grated Parmesan cheese* Directions Boil water for pasta. Cook pasta in boiling water until al dente. Drain, reserving about 1 cup (250mL) of the cooking liquid. Meanwhile, trim the broccoli rabe into pieces about 2 inches (5cm) long, removing any stalks that are larger than 1/2-inch (1.25cm) in thickness. Chop coarsely. Heat olive oil in a large skillet and add garlic. Cook until the garlic is fragrant. Add broccoli rabe, salt and red pepper flakes and sauté for 1–2 minutes. Add the 1 cup (250mL) of reserved cooking water and cook for about 5 minutes, until the broccoli is a vibrant dark green color. Transfer the pasta to the skillet and toss to coat the pasta with the vegetable and the juices. Serve with Parmesan cheese. * Allergy notes: People following a corn-free diet should avoid iodized salt since it contains dextrose, which should be avoided by those allergic to corn. The egg protein lysozyme is an unlabeled additive in some cheeses. People allergic to eggs should eliminate any cheese in this recipe. Nutrition Facts Calories: 302 Total Fat: 7g % Calories from fat: 20% Protein: 13g Carbohydrate: 47g Cholesterol: 5mg Sodium: 327mg

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