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| 2 Bund | Broccoli rabe (1 lbs each) ends tripped off and cut across into 1 inch peices |
| 1 x ca. 450 g | Penne or whole wheat pasta |
| 4 Teelöffel | Veggie stock |
| 6 Esslöffel | raisins |
| 8 | Cloves garlic peeled, minced |
| 4 Esslöffel | water |
| 1/2 Teelöffel | red Pepper Flakes dried |
| 2 Teelöffel | lemon juice fresh |
| 2 Teelöffel | Salt freshly ground pepper |
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Bring a large pot of lightly salted water to the boil. Add the broccoli and blanch for 1 minute. Drain and pat dry. Bring another large pot of slated water to the boil. Add pasta and cook until al dente.
Meanwhile, heat 2 teaspoons of the veggie stock in a large nonstick skillet over med. Heat. Add the raisins and cooks, tossing frequently, until lightly "toasted". Add the garlic and cook, stirring constantly for 30 seconds. Add the broccoli, the water and the red pepper and cook until tender (about 5 min)
Drain the pasta and add teh broccoli, the remaining veggie stock, the lemon juice, salt and peeper to taste. Toss combine. Divide about 4 plates and serve
(adapted from a Nyt article by Molly O'Neill) Posted by
Formatting by Sue Smith (using Mmconv)
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