Serves: 4
Total Calories: 699

1 pound farfalle pasta
1 (12-ounce) bag micro-ready chopped and cleaned broccoli rabe
1/4 cup heavy cream
3 tablespoons extra-virgin olive oil
1 teaspoon chopped garlic, fresh or jarred organic
salt and ground black pepper to taste
1 cup grated pecorino Romano cheese

Bring a large pot of salted water to a boil. Add the pasta, stirring a few times to ensure that it does not stick to itself. Boil vigorously for the time recommended on the package or until tender. Drain.

Meanwhile, cook the broccoli rabe in a microwave in its bag for 4 minutes at full power. Puree the cooked rabe, heavy cream, olive oil, garlic, salt, and pepper in a blender or food processor. Stir in the cheese. Toss with the hot cooked pasta before serving.



From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 699
Calories from Fat: 224

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