Broccoli Rabe & Garlic Pasta Recipe

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This recipe comes from Taste of Home. A delicious recipe for the beginning of summer. I had never cooked with broccoli rabe┬ábefore, but I really enjoyed cooking with it. Side note- broccoli rabe is a little more bitter than normal broccoli, just so you all know the bitter taste is normal ­čÖé

Ingredients:

  • 1 lb broccoli rabe
  • 12 oz uncooked linguine
  • 3 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1 cup of chicken broth (if you want to make this vegetarian as well, just use a vegetarian broth)
  • 1/4 cup minced fresh parsley

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Directions

  1. Cook linguine according to package directions. Meanwhile, trim 1/2 in. from broccoli rabe stems; discard any coarse or damaged leaves. Rinse broccoli rabe in cold water and cut into 2-in. pieces; set aside.
  2. In a large skillet, saute garlic in oil for 1 minute. Add the broccoli rabe, salt, pepper, pepper flakes and 1/2 cup broth. Bring to a boil.

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  1. Reduce heat; cover and cook for 3-5 minutes or until broccoli rabe is tender. Drain linguine; add to the pan. Stir in parsley and enough remaining broth to moisten the linguine.

photo 3 (5)Enjoy!

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White Bean and Artichoke Dip

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Sorry it’s been a bit since I posted – life has gotten a little insane and I haven’t had time to cook new dishes. A lot of the recipes on my blog are my go to staples so it takes a bit of effort to try something new and then remember to actually post it.

This was a dip I made for a Potluck that was for a good-bye party for a co-worker. The recipe initially came from FineCooking.com, but I changed some of the ingredients.

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Ingredients:

  • 1 can (15-1/2 oz.) cannellini beans, drained and rinsed
  • 1 can (14-1/2 oz.) artichoke hearts, drained and rinsed
  • 1 small clove garlic, chopped
  • 2 Tbs. fresh lemon juice
  • 2 Tbs. extra-virgin olive oil;┬ámore for drizzling
  • Kosher salt, freshly ground black pepper, paprika and adobo seasoning
  • Cayenne

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Directions:

In a food processor, blend the beans, artichoke hearts, garlic, and lemon juice to a smooth paste. With the machine running, add the 2 Tbs. oil. If needed, add 1 to 2 Tbs. water to get a smooth consistency. Season with salt, pepper, adobo and paprika. Transfer to a medium bowl, sprinkle with 2 generous pinches cayenne and drizzle with oil. Serve with crackers, pita chips or carrots.

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