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Spicy Broccoli Rabe Pasta

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We all know that the Bitches aren’t exactly gifted in the kitchen. We’re work hard, play hard, party hard girls—not stay at home and try our hand at the latest Julia Childs recipe type of girls.

All the partying and brunching can take it’s toll on your body. In 2013, I’ve been trying to get back in to running competitively (i.e. not showing up to half-marathon races hungover), and eating healthier. In fact, my resolution was to stay in two nights a week. Sadly, or not so sadly, I have not accomplished this every week. (Who says no to a cute boy who asks you to dinner on a Monday? Certainly not me.)

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As I cannot cook, when I stay home, I walk over to Sweetgreen and grab a salad. I’m basically keeping them in business. And, while I couldn’t never get sick of Sweetgreen (sacrilege!) I figured I may as well try my hand at cooking something equally healthy. I snagged this recipe from Vegetarian Times for a healthy broccoli rabe pasta that was super easy to make. So easy, I didn’t even screw it up. It was flavorful, light and delicious and I highly recommend you give it a go.

Spicy Broccoli Raab Pasta

Serves: 6
Prep time: 30 minutes

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Ingredients:
– 8 oz. gemellli pasta
– 2 bunches broccoli rabe, cut in to 2-inch pieces
– 1 can chickpeas (Garbanzo beans)
– 6 tbsp. olive oil
– 1/2 cup dried currants
– 4 cloves garlic
– 2 tbsp red pepper flakes
– 1/2 cup shelled, coarsley chopped pistachios

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Instructions:

1. Cook gemelli according to package directions until al dente.

2. Blanch broccoli raab in a pot of boiling, salted water for two minutes.

3. Heat large skillet on medium-high with olive oil and garlic. Add chickpeas and sautee for two minutes until the chickpeas start to pop.

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3. Add currants and broccoli raab, then sprinkle with red pepper flakes. Cook 3-4 minutes, until broccoli raab is tender.

4. Drain gemelli, transfer to serving bowl. Add broccoli rab mixture, toss together.

5. Sprinkle with chopped pistachios.

 

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