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      • Easy & Quick Spicy Gazpacho
      • Mango Coconut Soup
      • Butternut Squash Soup with Pepitas
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      • Creamy Spinach Feta Dip
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    • Main Course >
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      • Baked Salmon Dijon
      • Barbecued Chicken
      • Stir-Fried Beef & Vegetables
      • Macaroni and Cheese
      • Braised Brisket & Root Vegetables
      • Orecchiette with Broccoli Rabe
      • Zucchini Lasagna
      • Yogurt-Curry Marinated Chicken Thighs
      • Soba Noodle Stir Fry
      • Winter Vegetable Dal (Red Lentils)
      • Almond-Crusted Pork with Dipping Sauce
      • Broccoli & Goat Cheese Soufflé
      • Baked Tofu
      • Chicken with Snap Peas
      • Grilled Chicken & Vegetables
      • Smoky Barbecue Chicken
      • Spicy 3-Bean Vegetarian Chili
      • Asian Noodles and Chicken
      • Herb-Rubbed Pork Tenderloin
      • Chicken and Dumplings
      • Pasta Primavera
      • Cauliflower Mac 'n' Cheese
      • Thyme & Garlic Roasted Turkey Breast
      • Roast Pork with Apples & Onions
      • Crisp-Crust Chicken Potpie
      • Marinated Chicken Breasts
      • Bourbon Glazed Samon
      • Stuffed Eggplant Parmesan
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      • Roasted Brocolli Florets with Citrus
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      • Grilled Asparagus
      • Cranberry, Almond & Broccoli Salad
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      • Fresh Corn Sauté with Pepper & Onion
      • Green Beans with Toasted Almonds
      • Shaved Brussels Sprouts Salad
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      • Roasted Butternut Squash
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Orecchiette with Broccoli Rabe

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photo of completed Orecchiette with Broccoli Rabe recipe
Makes 6 servings. Recipe adapted from AARP.
​

​Ingredients
2 teaspoons salt
12 ounces orecchiette pasta (about 3 1/2 cups)
2 pounds broccoli rabe (about 2 bunches)
1/4 cup extra-virgin olive oil
3 cloves garlic, chopped
1/2 teaspoon crushed red pepper
8 anchovy fillets, chopped
1 pint cherry tomatoes, halved
Freshly grated Parmesan cheese (optional)

​Nutritional info per serving
​
Calories:  359
Total fat:  12g
Cholesterol:  5mg
Sodium:  388mg
Total Carbs:   50g
Dietary Fiber:   7g
Protein:   15g
Potassium:  484mg
Directions
  1. Bring 2 quarts of water to a boil in a large pot. Stir in salt, add pasta and cook according to package instructions until just tender. Drain, reserving 1/2 cup of the water.
  2. Meanwhile, thoroughly wash broccoli rabe and trim off tough ends. Chop into 2-inch lengths. Leave some of the water clinging to the leaves and stems; this will help create a sauce.
  3. Heat oil in a large skillet over medium heat until it starts to shimmer. Add garlic, crushed red pepper and anchovies, mashing the fillets until they dissolve. Add the broccoli rabe (you may have to do this in batches, stirring each batch a little until it wilts enough to add more). Cook, stirring, until almost tender, 6 to 10 minutes.
  4. Add tomatoes and toss until they begin to soften, about 2 minutes. Add the pasta and toss to coat. If it’s too dry, add a little of the reserved pasta water.
  5. Serve immediately, garnished with Parmesan if desired.
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