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Trim tough stems from broccoli rabe; discard stems. Coarsely chop the leaves. In a Dutch oven, cook broccoli rabe in a large amount of boiling salted water for 5 to 7 minutes or until tender. Drain; submerse broccoli rabe in a large bowl of ice water to cool quickly.When cool, drain well.
Meanwhile, cook pasta in boiling, lightly salted water according to package directions. Using a ladle,remove 3/4 cup of the pasta cooking water; set aside. Drain pasta. Return pasta to hot pan; cover and keep warm.
Heat oil in a large skillet over medium heat. Add garlic and crushed red pepper. Cook and stir for 1 minute. Add drained broccoli rabe; toss to coat with oil. Add the drained pasta, the 3/4 cup reserved pasta cooking water, 1/4 cup Parmesan and lemon juice. Cook and stir until heated through. Season to taste with kosher salt and pepper. Sprinkle servings with remaining 1/3 cup Parmesan.