Fusilli with Broccoli Rabe and Spicy Olive Oil from Lighter, Quicker, Better: Cooking for the Way We
Pasta and fresh greens with lively seasonings make a quick, easy supper. If broccoli rabe isn’t available, use an equal amount of other bitter greens, such as chard, escarole, kale, or a...
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Ingredients
- 3 tablespoons olive oil
- 2 garlic cloves, peeled and halved lengthwise
- ½ cup strips (1 to 2 inches) red (bell) pepper
- 1 pound fusilli, penne, or other tubular pasta
- 10 ounces broccoli rabe, escarole, or broccoli, stems trimmed, cut into 1-inch lengths (about 6 cups)
- ½ teaspoon crushed red pepper
- Salt
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