Brown Rice Fusilli with Broccoli Rabe or Greens

1. 1

   Bring a large pot of water to a boil.

2. 2

   Trim off the bottoms of the broccoli raab stems and slice the remaining part of the stems about 1/2 inch thick.

3. 3

   When the water comes to a boil, season generously with salt and add the broccoli raab.

4. 4

   Cook for 4 minutes, or until tender, and transfer using a spider or a slotted spoon to a bowl of ice cold water.

5. 5

   Let sit for a few minutes and drain.

6. 6

   Squeeze out water and chop fine.

7. 7

   Set aside the water for the pasta.

8. 8

   Heat the oil over medium heat in a large nonstick skillet and add the garlic and red pepper flakes.

9. 9

   Cook until the garlic smells fragrant, 30 seconds to a minute, and add the broccoli raab.

10. 10

    Toss together for a minute, season to taste with salt, and remove from the heat but keep warm.

11. 11

    Bring the water back to a boil and add the fusilli.

12. 12

    Cook al dente, about 9 minutes.

13. 13

    Stir 1/2 cup of the pasta water into the greens.

14. 14

    Drain and toss the pasta with the greens and cheese.

15. 15

    Serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.