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Browned Butter Orecchiette with Broccoli Rabe

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  • Prep 30 min
  • Total 30 min
  • Servings 4
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Broccoli rabe (rapini) is related to broccoli, but isn't the same as regular or baby broccoli. Broccoli rabe has slender stems, is mostly leaves and has a pleasantly bitter flavor. (Fast, Easy)
By Betty Crocker Kitchens
Updated Feb 21, 2017
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Ingredients

  • 1 lb broccoli rabe (rapini)
  • 1/3 cup butter
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon salt
  • 1 package (8.8 oz) orecchiette (tiny disk) pasta (about 6 3/4 cups)
  • Toasted pine nuts or chopped walnuts, if desired
  • Shredded Parmesan cheese, if desired

Steps

  • 1
    Cut off tough stem ends (about 1 inch) from broccoli rabe and discard. Cut remaining stems into 1-inch pieces. Cut leaves crosswise into 2-inch pieces (about 10 loosely packed cups). Cut any florets into bite-size pieces if necessary. Set aside.
  • 2
    In 1-quart saucepan, heat butter over medium heat, stirring constantly, until medium golden brown. (Watch carefully because butter can brown and then burn quickly.) Remove from heat; stir in lemon juice and salt.
  • 3
    Cook and drain pasta as directed on package—except add reserved broccoli rabe stems during last 5 minutes of cooking.
  • 4
    Meanwhile, in 12-inch nonstick skillet, heat 1 tablespoon of the browned butter over medium heat. Add reserved broccoli rabe leaves and florets; cook 4 to 6 minutes, stirring frequently, until leaves are wilted. Add pasta mixture and remaining browned butter; toss to coat. Heat until hot. Sprinkle with nuts and cheese.

Nutrition

450 Calories, 17g Total Fat, 13g Protein, 61g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving (1 1/4 Cups)
Calories
450
Calories from Fat
160
Total Fat
17g
27%
Saturated Fat
10g
50%
Trans Fat
1/2g
Cholesterol
40mg
14%
Sodium
710mg
30%
Potassium
440mg
13%
Total Carbohydrate
61g
20%
Dietary Fiber
6g
24%
Sugars
3g
Protein
13g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
90%
90%
Calcium
8%
8%
Iron
15%
15%
Exchanges:
3 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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