Fusilli with Rapini (Broccoli Rabe), Garlic, and Tomato Wine Sauce

Name: Fusilli with Rapini (Broccoli Rabe), Garlic, and Tomato Wine Sauce
Total time: 40
Yield: 2
Ingredients: 1 bunch broccoli rabe, trimmed and cut into 1-inch pieces; 0.5 cup uncooked fusilli pasta; 3 tablespoons olive oil; 2 cloves garlic, roughly chopped; salt and ground black pepper to taste; 1 sprig fresh rosemary; 0.5 teaspoon dried Italian herb mix, or to taste; 0.25 teaspoon crushed red pepper flakes, or to taste; 0.25 cup white wine; 1 (14.5 ounce) can diced tomatoes; 2 green onions, sliced; 1 clove garlic, minced; 2 teaspoons grated Parmesan cheese, or to taste

Recipe by sophie from allrecipes.com

Dinner 40 Mins.

Ingredients

2 servings

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1 bunch broccoli rabe, trimmed and cut into 1-inch pieces
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0.5 cup uncooked fusilli pasta
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3 tablespoons olive oil
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2 cloves garlic, roughly chopped
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salt and ground black pepper to taste
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1 sprig fresh rosemary
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0.5 teaspoon dried Italian herb mix, or to taste

•

0.25 teaspoon crushed red pepper flakes, or to taste
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0.25 cup white wine
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1 (14.5 ounce) can diced tomatoes
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2 green onions, sliced
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1 clove garlic, minced
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2 teaspoons grated Parmesan cheese, or to taste

Instructions

Fill a saucepan with enough water to cover broccoli rabe, sprinkle in some salt, and bring to a boil. Stir in broccoli rabe and cook until bright green and just starting to become tender, about 2 minutes; drain and cool in a bowl of ice water to stop the cooking process. Drain well, and pat dry with paper towels.
Fill a pot with lightly salted water and bring to a rolling boil over high heat. Once water is boiling, stir in pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 12 minutes. Drain well.
While pasta is cooking, heat olive oil in a saucepan over medium heat; stir in 2 roughly-chopped garlic cloves until they start to turn translucent, about 2 minutes. Sprinkle with salt and black pepper; stir in rosemary sprig, dried Italian herb mix, and crushed red pepper flakes.
Stir in blanched rabe, white wine, and tomatoes; remove rosemary sprig and bring to a boil. Mix in pasta, green onions, and 1 minced clove of garlic; simmer for 1 more minute, and serve topped with a sprinkle of Parmesan cheese.