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Categories:
low-salt extra-virgin olive oil red pepper black pepper garlic cubed red potato broccoli rabe hot cooked fusilli Parmesan cheese
Viewed: 65 - Published at: 7 years agoIngredients
- 1 cup low-salt chicken broth
- 1 1/2 tablespoons extra-virgin olive oil
- 1/2 teaspoon crushed red pepper
- 1/8 teaspoon black pepper
- 3 garlic cloves, minced
- 2 cups cubed red potato (about 1 pound)
- 2 pounds broccoli rabe, trimmed
- 4 cups hot cooked fusilli or gemelli (about 8 ounces uncooked short twisted spaghetti)
- 1/2 cup (2 ounces) grated fresh Parmesan cheese
Method
- Combine the first 5 ingredients in a large bowl.
- Place the potato in a saucepan, and cover with water; bring to a boil. Reduce heat, and simmer for 7 minutes or until potato is tender. Drain. Steam the broccoli rabe, covered, for 5 minutes. Cool. Squeeze out excess water, and coarsely chop. Add the potato, broccoli rabe, and pasta to broth mixture in bowl, and toss well. Top with cheese.
