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Fettuccine with Broccoli Rabe, Sweet Potatoes & Garlic
Broccoli rabe--also called broccoli di rape or rapini--is related to regular broccoli, but it has long, thin stems, different-shaped leaves, and smaller florets. Broccoli rabe is really worth using for its wonderful, slightly bitter taste; however you can use regular broccoli.Separate the florets from the stems and cut the stems into thinner pieces for even cooking.
  • 1 large sweet potato (12 ounces), peeled and cut into 1/2-inch cubes
  • 10 ounces fettuccine
  • 2 tablespoons olive oil
  • 1 medium onion, coarsely chopped
  • 4 garlic cloves, thinly sliced
  • 1 pound broccoli rabe, rinsed well and cut into 2-inch lengths (about 7 cups)
  • 1/2 cup water
  • 1 1/2 ounces grated Parmesan cheese
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes

1. Place sweet potato in a medium saucepan and add cold water to cover. Cover and bring to a boil over high heat. Reduce heat to low and simmer until sweet potato is tender but not mushy, about 10 minutes. Drain, return to saucepan, and cover to keep warm.

2. Meanwhile, in a large pot of boiling water, cook pasta according to package directions. Drain pasta in a colander.

3. In pasta cooking pot, heat oil over medium-high heat. Add onion and garlic, and stir well to coat with oil. Reduce heat to medium-low, cover and cook until very tender, about 10 minutes.

4. Stir in broccoli rabe and water, and bring to a boil over high heat. Reduce heat to medium, cover and cook, stirring frequently, until broccoli rabe is tender, about five minutes.

5. Add fettuccine and sweet potato to vegetables. Sprinkle with Parmesan, black pepper, salt, and red pepper flakes, and toss to coat well. Cook, tossing, just until heated through.


Nutritional Information
Per serving: 494 calories, 14g total fat, 3.7g saturated fat, 6.8g monounsaturated fat, 1.7g polyunsaturated fat, 7.9g dietary fiber, 20g protein, 76g carbohydrate, 76mg cholesterol, 561mg sodium.
Good source of: beta-carotene, calcium, iron, fiber, potassium, vitamin C.


Date Published: 09/19/2005 > Printer-friendly Version
Servings
4

Prep Time
40