Bowtie Noodles and Broccoli Raab

  • Yield servings

Broccoli raab appeals to all of our senses because it is both bitter and sweet, soft and crunchy and bright green and yellow.

Although raab appears related to broccoli, it actually belongs to the turnip family (the name literally translates to "top of the turnip'').


1 (8-ounce) package bowtie noodles (also called farfalle)
1 1/2 tablespoons pure olive oil
1 medium red onion, chopped
3 garlic cloves, minced
1 bunch broccoli raab, ends trimmed and discarded, leaves and florets coarsely chopped
1 cup cooked kidney or navy beans*
1 teaspoon dried red pepper flakes
1/2 lemon
1/2 teaspoon salt


  1. Cook pasta in boiling salted water according to package directions; drain and rinse in cold water. Drain again and set aside. In a large nonstick saucepan over medium heat, heat the olive oil. Add onions and saute, stirring occasionally, 3 minutes. Add garlic and continue to saute 1 minute. Reduce heat to medium-low, add raab and continue to cook, stirring occasionally, for 5 minutes or until almost tender. Add beans, pasta and red pepper flakes; saute 2 minutes or until pasta is heated through. Season with lemon juice and salt.
*You may use drained and rinsed canned beans or 1/2 cup dry beans that you cook. To cook dry beans, soak them in water overnight. The following day, drain and place them in a saucepan. Cover with fresh water, bring to a boil and simmer for about 1 hour until tender.



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