Broccoli raab with roasted garlic and fusilli (hl)
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Broccoli raab with roasted garlic and fusilli (hl)
  Broccoli    Garlic    Pasta  
Last updated 6/12/2012 1:10:41 AM. Recipe ID 38000. Report a problem with this recipe.
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      Title: Broccoli raab with roasted garlic and fusilli (hl)
 Categories: Pasta-, Pd
      Yield: 4 Servings
 
      1    Head garlic
      1 bn Broccoli raab; about 1 pound
      1 lb Fusilli or other short pasta
      3 tb Extra-virgin olive oil
           Kosher salt
           Freshly ground pepper
      1 ds Hot pepper flakes
           Grated parmesan cheese
 
  Slice 1/4 inch off the top of the garlic head, wrap in aluminium
  foil, and bake in a 375 degree oven for about 30 minutes. Remove
  cloves from skin and slice. Set aside.
  
  Put a pot with 4 quarts of water and a teaspoon of salt on the stove
  over high heat. Cut off the bottom 1/2 inch from the stems of the
  broccoli raab. Then lay the bunch on its side on a cutting board and
  cut crosswise. The stem portions should be no more than 3/8 inch
  wide; the leafy tops can be cut somewhat wider, as much as 3/4 inch.
  
  Rinse the broccoli raab in a colander and put into the pot when the
  water comes to a boil. Cook 7 minutes or until just tender. Scoop out
  with a skimmer into the colander and return the pot to a boil. When
  it reaches the boil again, add the pasta and cook until just tender.
  
  Put broccoli raab in a large skillet-a wok is ideal for this-and turn
  the heat on low. Drain the pasta in the colander and add to the
  broccoli raab with the garlic, half the olive oil, salt and black
  pepper to taste, and pepper flakes(if desired). Toss and cook a few
  minutes just until flavors meld. Add remaining olive oil and serve
  with Parmesan cheese.
  
  All recipes courtesy of Sam Gugino's "Eat Fresh, Stay Healthy"
  
  Yield: 4 main course servings
  
  Nutritional information: 517.7 calories and 12 grams of fat
  
  




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Recipe ID 38000 (Apr 03, 2005)

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