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Quinoa Spaghetti with Broccoli Rabe, Feta, and Mint
Preparation info
- Makes
4
servings - Difficulty
Easy
Appears in
By Ivy Manning
Published 2015
Broccoli rabe looks like a leggy cousin of broccoli, but it’s actually closer to a turnip green, with the same bitter, assertive bite. I mellow the rabe by blanching it and then pair it with nutty quinoa pasta.
Ingredients
- Broccoli rabe,
1 lb 500 g - Quinoa or other whole-grain spaghetti,
¾
Method
- Cut the broccoli rabe stems into bite-size lengths and set aside. Roughly chop the leaves and florets, keeping them separate from the stems. Bring a large pot of salted water to a boil. Add the stems to the water and boil for 1 minute. Add the leaves and florets to the water and boil until wilted and just tender, about 3 minutes. Using a fine-mesh sieve or slotted spoon,
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