Ingredients

• 1 pound broccoli rabe, tough stems trimmed
• 2 teaspoons extra-virgin olive oil
• 3 cloves garlic, minced
• 1 teaspoon dried rosemary
• 1/4 teaspoon crushed red pepper
• 5 cups vegetable broth, reduced-sodium chicken broth or water
• 8 ounces whole-wheat pasta, such as orecchiette, chiocciole (pictured) or penne
• 1/8 teaspoon salt
• Freshly ground pepper, to taste
• 1/4 cup chopped walnuts, toasted (see Tip)

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Cooking Directions

Step 1

Cook broccoli rabe in a large pot of boiling water until bright green and still crisp, about 1 minute. Drain and refresh under cold running water. Coarsely chop.

Step 2

Combine oil, garlic, rosemary and crushed red pepper in a large pot; cook, stirring, over medium heat, until fragrant, about 1 minute. Add broth (or water) and bring to a boil. Add pasta and the broccoli rabe. Increase heat to medium-high and cook, uncovered, stirring occasionally, until the pasta is tender and most of the liquid is absorbed, 15 to 18 minutes. Season with salt and pepper.

Step 3

Serve in shallow bowls, sprinkled with walnuts.