Pasta With Spicy Broccoli Rabe And Raisins

Recipe Ingredients

2		Broccoli rabe - (1 lbs each), ends tripped off and
		Into 1 inch peices
1 lb	454g / 16oz	Penne or whole wheat pasta
4 teaspoons	20ml	Veggie stock
6 tablespoons	90ml	Raisins
8		Garlic - (peeled and, minced)
4 tablespoons	60ml	Water
1/2 teaspoon	2.5ml	Dried red pepper flakes
2 teaspoons	10ml	Fresh lemon juice
2 teaspoons	10ml	Salt - freshly ground peppe

Recipe Instructions

Bring a large pot of lightly salted water to the boil. Add the broccoli and blanch for 1 minute. Drain and pat dry. Bring another large pot of slated water to the boil. Add pasta and cook until al dente.

Meanwhile, heat 2 teaspoons of the veggie stock in a large nonstick skillet over med. heat. Add the raisins and cooks, tossing frequently, until lightly "toasted". Add the garlic and cook, stirring constantly for 30 seconds. Add the broccoli, the water and the red pepper and cook until tender (about 5 min) Drain the pasta and add teh broccoli, the remaining veggie stock, the lemon juice, salt and peeper to taste. Toss combine. Divide about 4 plates and serve (adapted from the NYT Magazine, March 20 1994) (adapted from a NYT article by Molly O'Neill) Posted by [email protected] to Fatfree From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)

Source:
Sunset Magazine

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