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close up of Pasta cui Vruccoli Ariminata

Pasta cui Vruccoli Ariminata, or Pasta with Broccoli

Pasta cui Vruccoli Ariminata proves pasta doesn’t have to be covered in butter or cream to be packed with flavor.
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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Main Course
Cuisine: Italian
Keyword: 30 minutes, heart healthy, low calorie, pasta
Servings: 4 servings
Calories: 374kcal

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Equipment

  • large skillet

Ingredients

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    Ingredients for Pasta cui Vruccoli Ariminata, or Pasta with Broccoli

    • 1/2 pound broccoli rabe only flowers and tender leaves
    • 1 teaspoon salt + 1/8 teaspoon, divided
    • 1 1/2 teaspoons olive oil
    • 1 large onion sweet such as Vidalia, thinly sliced
    • 2 cloves garlic peeled and slightly smashed but in tact more or less
    • 4 anchovy filets minced; can substitute anchovy paste in equal measure
    • 1/2 cup white wine dry
    • 1 tablespoon basil fresh, leaves torn
    • ** 1/4 teaspoon cayenne ** I recommend beginning with 1/4 teaspoon and tasting before adding additional
    • 3/4 cup tomato sauce can be homemade or canned, but should be very basic
    • 3 tablespoons golden raisins soaked for 1 hour in boiling water
    • 3 tablespoons pine nuts
    • 1 teaspoon pepper to taste
    • 8 ounces whole wheat mezze penne
    • 3 tablespoons Pecorino Romano

    Instructions

    The Method

    • Fill a medium size bowl with ice water.
    • Fill a medium saucepan with 1 1/2 quarts of water and bring to a boil. Trim the broccoli rabe harvesting the flowers/florets and the young, tender leaves.
    • Boil the broccoli rable for 1 minute. Using a spider, remove the flowers and leaves from the boiling water and plunge directly into the ice bath. Drain and set aside. Return the broccoli-cooking water to a boil and add the mezze penne. Cook according to package directions.
    • Heat oil in a large skillet over medium heat. Add the sweet onion and garlic and cook, stirring occasionally, until softened, about 2 minutes. Add anchovies or anchovy paste and the drained and soaked raisins and cook, stirring, for 1 minute. Using the back of a wooden spoon, smash the raisins slightly. Add the white wine, torn basil, and 1/4 teaspoon of cayenne and cook, stirring, for 30 seconds. Add tomato sauce and cook, stirring, for 2 minutes. Reduce heat and simmer for about 10 minutes, stirring occasionally. The sauce should appear slightly soupy. Thin with a little of the pasta-cooking water, if necessary.
    • Add the cooked penne to the sauce along with the broccoli and the pine nuts. Remove the garlic clove if you like. I leave it in. Season the sauce with the remaining 1/8 teaspoon salt and pepper and taste for the need for additional cayenne.
    • Serve immediately topped with freshly grated Pecorino cheese.

    Nutrition

    Serving: 1serving | Calories: 374kcal | Carbohydrates: 55g | Protein: 13g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 895mg | Potassium: 483mg | Fiber: 8g | Sugar: 12g | Vitamin A: 1780IU | Vitamin C: 18mg | Calcium: 133mg | Iron: 3mg

    Please note that the nutrition information provided above is approximate and meant as a guideline only.