BROCCOLI RABE
1 bunch (about 1 Lb.) broccoli rabe or broccolini, cut into 3" lengths
8 oz. whole wheat penne
4 tbls. olive oil, divided
1 lb. med. raw shrimp, peeled and deveined
2 tsp. minced garlic
¼ to 1/2 tsp. red-pepper flakes
1/3 cup chicken or vegetable broth
1/2 cup chopped fresh basil
1/3 cup (about 14 oz.) grated Parmesan cheese
Bring 4 qts. of water to a boil in a large pot over high heat. Add the broccoli rabe or broccolini and cook for about 1 1/2 minutes, or until crisp-tender. Remove with a slotted spoon or tongs and plunge into a bowl of cold water. Drain and set aside.
Return the pot of water to boiling. Add the penne and cook according to the package directions, omitting the salt.
Meanwhile, heat 2 tbls. oil over medium heat in a large heavy pan. Place the shrimp in the pan in a single layer. Cook for about 2 minutes, stirring once or twice, until the shrimp are opaque. With a slotted spoon or tongs, transfer the shrimp to a medium bowl and set aside.
Add the remaining 2 tbls. oil to the pan and cook the garlic over medium heat for 30 seconds, until fragrant. Add 1/4 tsp. red-pepper flakes and the reserved broccoli rabe or broccolini. Cook for about 2 minutes, or until tender. Add the shrimp, broth, and basil. Cook for about 1 minute just to heat.
Drain the pasta and transfer to a large serving bowl. Add the cheese and toss. Add the shrimp mixture and toss. Serve immediately.
Servings: 4
512 cal… 50 g carbs… 34 g protein…19 g fat…5 g fiber
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