Linguine with Broccoli Rabe and Lemon

1. 1

   Trim and discard any yellow or coarse leaves and the tough stem ends from the broccoli rabe and chop the broccoli rabe coarse.

2. 2

   Wash the broccoli rabe and drain it.

3. 3

   In a large heavy skillet cook the bacon over moderate heat, stirring, until it is crisp and transfer it with a slotted spoon to paper towels to drain.

4. 4

   Pour off all but 2 tablespoons of the fat and in the fat remaining in the skillet cook the onion and the garlic over moderately low heat, stirring, until the onion is softened.

5. 5

   Remove the skillet from the heat and stir in the parsley, the lemon juice, the zest, the red pepper flakes, and salt to taste.

6. 6

   In a kettle of salted boiling water cook the linguine for 7 to 9 minutes, or until it is al dente, adding the broccoli rabe 1 minute before the pasta is done.

7. 7

   Drain the linguine mixture well and transfer it to the skillet.

8. 8

   Toss the linguine mixture until it is combined well and sprinkle it with the bacon.

* Per serving · 4 servings · Values may vary.

No additional tips available.