PASTA AND BROCCOLI RABE WITH CREAMY ROASTED RED PEPPER SAUCE

I roast countless red bell peppers during the summer months, when they’re abundant and sweet. I love adding them to sandwiches, wraps, and salads—and to this wonderful pasta dish. If you don’t want to roast the peppers, feel free to use store-bought roasted peppers instead. Either way, they add sweetness to the rich and creamy sauce, which contrasts nicely with the peppery, garlicky fl avor of the sautéed broccoli rabe. You can use any pasta you like in this dish, but I think spaghetti and linguine are particularly nice.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

To make the sauce, combine all the ingredients in a blender (preferably a high-speed blender), using only ¼ teaspoon salt if using store-bought roasted peppers. Process until smooth.

Step 2

To cook the pasta, bring a large pot of salted water to boil over high heat. Stir in the pasta, then adjust the heat to maintain a low boil. Cook, stirring occasionally, until the pasta is tender but still f i rm. Drain well.

Step 3

Meanwhile, to prepare the broccoli rabe, heat the oil in a large skillet over medium heat. When the oil is shimmering, add the garlic and let sizzle for about 1 minute, until just beginning to brown, stirring gently to prevent burning. Add the broccoli rabe and sprinkle with the salt. Cover and cook for 1 to 2 minutes, until the broccoli rabe has wilted a bit. Remove the lid and cook, stirring frequently, for 7 to 10 minutes, until the broccoli rabe is tender. Stir in the lemon juice.

Step 4

Add the pasta and sauce and stir gently, until evenly combined.

Step 5

Alternatively, you can toss the drained hot pasta with the sauce and accompany with the broccoli rabe. Serve right away