You guys, I made this vegan recipe tonight (thank you, New York Times cooking) and it was SO good!! I love broccoli rabe, and thanks to a recent delivery from Washington Green Grocer, I have two bunches to experiment with.
I find that most recipes that include broccoli rabe also include garlic. I’m the type of cook that when a recipe calls for two cloves of garlic, I use 12. Because GARLIC. So I upped the garlic here, but not by too much – I think since you sliver vs. mince the garlic, the flavor is a lot stronger, so I’m glad I avoided my usual temptation to interpret “clove” as “head”.
To add protein, I sliced up some Field Roast Italian sausage – I fried it up while the pasta was cooking and before throwing the chopped broccoli rabe into the skillet. Beans is another protein option, I would add perhaps half of a can of cannellini beans or another white bean to the broccoli rabe when it’s time to sauté it.
I definitely needed the pasta water to moisten – I had bread crumbs from a jar, not homemade, so they were super fine. I also think, when going for the sauté, you can cut back the oil a bit.
Obviously to veganize don’t use cheese as a topping, but if you’re not a vegan go for it.
As you’ll see when you click the link the recipe says “spaghetti” not linguine, but I only had linguine. I think I would prefer it over spaghetti and next time I’m planning linguine again.
Enjoy! And thank you, New York Times Cooking!
