Brown Rice Fusilli With Broccoli Rabe or Greens


This is based on a classic dish from Puglia, in Southern Italy. I love the bitter flavor of the broccoli rabe, and it adds to the meal a substantial wallop of calcium, potassium, folate, and vitamins C, K, and A.

1 bunch broccoli rabe (about 1 pound), washed in 2 changes of water

Salt to taste

2 tablespoons olive oil

2 garlic cloves, minced

1/4 to 1/2 teaspoon red pepper flakes (to taste)

3/4 pound brown rice fusilli

1/2 cup grated Parmesan, or a mix of pecorino and Parmesan

1. Bring a large pot of water to a boil. Trim off the bottoms of the broccoli rabe stems and slice the remaining part of the stems about 1/2 inch thick. When the water comes to a boil, season generously with salt and add the broccoli rabe. Cook for 4 minutes, or until tender, and transfer using a spider or a slotted spoon to a bowl of ice cold water. Let sit for a few minutes and drain. Squeeze out water and chop fine. Set aside the water for the pasta.

2. Heat the oil over medium heat in a large nonstick skillet and add the garlic and red pepper flakes. Cook until the garlic smells fragrant, 30 seconds to a minute, and add the broccoli rabe. Toss together for a minute, season to taste with salt, and remove from the heat but keep warm.

3. Bring the water back to a boil and add the fusilli. Cook al dente, about 9 minutes. Stir 1/2 cup of the pasta water into the greens. Drain and toss the pasta with the greens and cheese. Serve at once.

Yield: Serves 4

Advance preparation: The greens can be prepared through step 2 up to a day ahead of time and refrigerated.