Pappardelle with Broccoli Rabe and Mushrooms

Yield: 4 servings

3 tablespoons olive oil

1 garlic clove, crushed

1 sprig rosemary, about

4 inches long

12 ounces mushrooms, preferably a variety, sliced 1 bunch of broccoli rabe (also called rapini), trimmed of

tough stems

12 ounces dried pappardelle or dried egg fettucine

1⁄ cup freshly grated Parmigiano-Reggiano cheese

2

Salt and pepper to taste

1. Heat the olive oil in a heavy nonstick skillet over mediumhigh heat. Add the garlic and rosemary and cook until the garlic is fragrant and the rosemary starts to sizzle, about 1 1⁄ minutes.

2

Add the mushrooms and cook until they start to brown, about 10 minutes; shake the pan and stir often. Remove from the heat and keep warm.

2. Meanwhile, bring a large pot of salted water to a boil. Add the broccoli rabe and simmer until tender, about 5 minutes. Remove the broccoli rabe and set aside (keep the water boiling). Add the pasta to the same boiling water and cook until al dente, according to the instructions on the package. Drain the pasta, leaving a little water clinging to it.

3. Add the pasta, broccoli rabe and cheese to the skillet with the mushrooms and toss together. Season to taste with salt and pepper, and serve.

Per serving: 474 calories; 15 g fat; 3 g saturated fat; 7 mg cholesterol; 17 g protein; 67 g carbohydrate; 5 g sugar; 4 g fiber; 216 mg sodium; 144 mg calcium

Recipe from “The Rose Pistola Cookbook” by Reed Hearon and Peggy Knickerbocker