Whole-Wheat Fettuccine With Spicy Broccoli Rabe
- Total Time
- 1 hour
- Rating
- Comments
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Ingredients
- Basic fresh pasta dough, whole grain variation, cut into sheets (see recipe)
- 1pound broccoli rabe
- 4tablespoons extra-virgin olive oil
- 1medium yellow onion, finely diced
- Fine sea salt or kosher salt, preferably Diamond Crystal
- ½teaspoon red pepper flakes
- 3cloves garlic, minced
- 1cup freshly grated ricotta salata (about 2 ounces)
Nutritional analysis per serving (4 servings)
198 calories; 16 grams fat; 3 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 11 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 6 grams protein; 412 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Lightly dust a sheet of pasta with semolina flour, then loosely roll lengthwise into thirds lengthwise, like folding a letter. Cut noodles in ½-inch increments with a sharp knife. Shake off the excess semolina, and repeat with remaining pasta sheets. Form pasta into small nests (about 3 ounces per portion) on the prepared baking sheets.
- Step 2
Set a large frying pan over medium-high heat and add 3 tablespoons olive oil. When it shimmers, add onion and a pinch of salt. Reduce heat to medium and cook, stirring occasionally, for about 10 minutes, until onions are tender and lightly golden.
- Step 3
Trim woody ends from broccoli rabe and discard. Slice the stems and leaves into ½-inch pieces.
- Step 4
Add broccoli rabe, red pepper flakes, a generous pinch of salt and 2 tablespoons water. Use tongs to turn greens until evenly wilted. Cook, stirring occasionally, until water cooks away and broccoli rabe is tender, sweet, and starting to brown, about 15 to 20 minutes. As broccoli cooks, set a large pot filled with 5 quarts of water over high heat, cover, and bring to a boil. Add 6 tablespoons fine sea salt or ½ cup kosher salt. Set a colander in the sink.
- Step 5
Move broccoli rabe to the edges of the pot and add 1 tablespoon olive oil. Add garlic and allow it to gently sizzle until it releases an aroma, about 20 seconds. Before the garlic has a chance to start browning, stir it into the greens.
- Step 6
Add 4 portions pasta to the water and stir. Cook about 2 to 3 minutes, until al dente, and drain.
- Step 7
Add pasta and ¼ cup cooking water to the broccoli rabe and toss. Continue cooking over medium heat for 1 minute, tossing continuously with tongs. If the pasta looks dry, add a little more pasta water. It should be slightly wetter than you are comfortable with, because the pasta will continue to absorb sauce even after you pull it from the heat. Taste and adjust salt as needed. Serve immediately, with grated ricotta salata.
Private Notes
Comments
You might want to include a note about saving the pasta water when you drain it otherwise the subsequent directions will be hard to follow and you'll end up having to use plain water!
Feta works!
In my experience you can sub any leafy green for any other in recipes like these, but the flavor and often the texture will be different. Good to experiment! Maybe not for company the first time... :)
Very tasty. No riccota salata so used Parmeggiano Regiano (forgive my spelling) instead. Used more pasta water than I would have thought, so hold on to 2 cups, just in case.
I'm curious about pasta machine make. Any suggestions?
This was fabulous. Added 1lb of hot Italian sausage (crumbled and pre-cooked, removed from pan, and cooked onions and broccoli rabe in the leftover sausage grease, then added sausage back in just before the pasta). With the addition of the sausage, I would use closer to 1.5-2lbs broccoli rabe (assuming you like the bitterness of the vegetable - I love it!). Next time will reduce amount of salt added to the pasta water - that was a lot.