Broccoli Rabe with Pasta

We eat a lot of pasta in our house. I love that it's quick and filling but never lacking in flavor. It is always fun to toy around with the ingredients, add flavors and sauces, and even adjust cooking techniques. This particular recipe is a fabulous vegetarian option, and can even be made vegan by the elimination of the butter and cheese. Some people find broccoli rabe to be too bitter. To them, I say substitute broccoli or spinach, or even kale or swiss chard. There, you suddenly have 5 recipes in one post. I'm getting the hang of this!

Broccoli Rabe with Pasta
Serves 4
Prep Time: 15 minutes
Cook Time: 30 minutes

• 1 lb thin spaghetti pasta
• 1/2 stick unsalted butter, divided
• 2 tbsp extra virgin olive oil
• 1/2 tsp crushed red pepper flakes
• 1 bunch, roughly 1 lb or so, broccoli rabe, cleaned and ends trimmed
• 4 cloves of garlic, finely chopped
• 2 shallots, finely chopped
• 1 tbsp lemon zest
• 1 tbsp lemon juice
• 1/4 cup grated parmesan cheese
• salt and pepper to taste

Bring a large pot of salted water to a boil.
In a large skillet, heat the oil and half of the butter over medium high heat. Add the shallots and saute for 5 minutes. Add the broccoli rabe. Season with salt and pepper. Saute for 10 minutes, until the leaves have wilted.
Add the garlic and pepper flakes. Toss together and cook for another 20 minutes.
Meanwhile, cook the pasta. Toss the remaining butter with cooked pasta and broccoli rabe until the butter is melted and vegetables evenly distributed through the pasta. Add the lemon zest, juice, and parmesan cheese. Serve hot.