Pasta with Broccoli Raab, Goat Cheese, Sun-Dried Tomatoes, and Toasted Pine Nuts

Rating:

(0 votes) 0 0

Wolfgang Puck When food lovers I know talk to me about their desire to eat more healthily during the winter months, one thing I hear them say most often is that they want to try to cook more vegetarian main courses. The next words out of their mouths usually have something to do with worrying that a main course of vegetables won't satisfy them. For this particular recipe, commonly available bite-sized dried shapes such as bowties or orecchiette do a great job of carrying the sauce and the other ingredients. There you have it: A vegetable main course that will satisfy anybody who sits down to your dinner table.

Shared by

Ingredients

  • 1 Tbs. extra-virgin olive oil
  • 3 C. broccoli raab cut into 1- to 1 1/2-inch pieces
  • 2 to 4 garlic cloves, minced
  • 1/4 to 1/2 tsp. crushed red pepper flakes
  • Salt
  • Freshly ground black pepper
  • 1 1/2 C. good quality canned chicken broth
  • 1 tsp. chopped fresh thyme leaves
  • 4 Tbs. unsalted butter, cut into small pieces
  • 4 oz. fresh, creamy goat cheese, crumbled
  • 3/4 lb. dried bowtie or orecchiette pasta
  • 4 Tbs. thinly sliced sun-dried tomatoes
  • 2 Tbs. pine nuts, toasted in a small skillet over low heat until golden, 3 to 4 minutes

Our Readers Also Loved

Directions

Bring a large stockpot water to a boil. Meanwhile, in a 12-inch saute pan, heat the olive oil over medium-high heat. Add the broccoli raab, garlic, and red pepper flakes and saute, stirring frequently, until bright green and tender-crisp, 2 to 3 minutes. Season lightly with salt and pepper and then transfer to a bowl and set aside. Still over medium-high heat, add the chicken broth to the pan and stir and scrape to deglaze the pan deposits. Add the thyme.

Bring the liquid to a boil and continue boiling briskly until it reduces to half its original volume, 7 to 10 minutes. Add the goat cheese and butter and stir until the goat cheese melts. Cover and keep warm. As soon as the stockpot of water comes to a full boil, add a little salt to the water. Add the pasta and cook until al dente, tender but still chewy, following the manufacturer's suggested cooking time. Drain the pasta and immediately add it to the pan of sauce along with the broccoli raab and the sun-dried tomatoes.

Cook, stirring gently, over medium-low heat until all the ingredients are heated through, about 2 minutes. Season to taste with salt and pepper. Divide the pasta among 4 heated serving plates or shallow pasta bowls. Sprinkle with toasted pine nuts and serve immediately.

Yield: 4-6 servings

(Chef Wolfgang Puck's TV series, "Wolfgang Puck's Cooking Class," airs Sundays and Wednesdays on the Food Network. Also, chef Wolfgang Puck's latest cookbook, Wolfgang Puck Makes It Easy, is now available in bookstores. Write Wolfgang Puck in care of Tribune Media Services Inc., 2225 Kenmore Ave., Suite 114, Buffalo, NY. 14207.)

©2005 WOLFGANG PUCK WORLDWIDE, INC.

DISTRIBUTED BY TRIBUNE MEDIA SERVICES, INC.


Reviews (5)

  • This dish turned out very nice! The Broccoli Raab was unexpectedly delicious in the Cheese sauce. Will make again!

    Flag as inappropriate gemini08  |  March 1, 2009

  • also known as rappine

    Flag as inappropriate carlo  |  October 8, 2008

  • This is an italian vegetable. Looks like small heads of broccoli, with alot of leaves. Cut it down as you would regular broccoli, only there will be a few stems of leaves. According to Lidia, you should pull off the longer stem and you may have 2 more. Steam or boil,however the recipe calls. I find this to be a seasonal veg, depending on where you live, can be cheap in season up to $3.oo a lb. The flowers should never be yellow. Hope this helps, Roseann

    Flag as inappropriate roseann  |  March 10, 2008

  • This is an italian vegetable. Looks like small heads of broccoli, with alot of leaves. Cut it down as you would regular broccoli, only there will be a few stems of leaves. According to Lidia, you should pull off the longer stem and you may have 2 more. Steam or boil,however the recipe calls. I find this to be a seasonal veg, depending on where you live, can be cheap in season up to $3.oo a lb. The flowers should never be yellow. Hope this helps, Roseann

    Flag as inappropriate roseann  |  March 10, 2008

  • What is brocolli rabb? Shurleyd

    Flag as inappropriate shurleyd  |  February 10, 2008

Around The Web