Quinoa Spaghetti with Broccoli Rabe, Feta, and Mint

Name: Quinoa Spaghetti with Broccoli Rabe, Feta, and Mint
Yield: Makes 4 servings
Ingredients: Crumbled feta cheese (the softer and creamier, the better), 1 cup (4 oz/125 g); Red chile flakes, 1 pinch; Sea salt and freshly ground pepper; Quinoa or other whole-grain spaghetti, ¾ lb (375 g); Garlic, 6 large cloves, thinly sliced; Extra-virgin olive oil, ¼ cup (2 fl oz/60 ml); Walnuts, 1 cup (4 oz/125 g), toasted and roughly chopped; Broccoli rabe, 1 lb (500 g); Fresh mint leaves, ⅓ cup (⅓ oz/10 g) chopped

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Weeknight Vegetarian

By Ivy Manning

Published 2015

About

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

Dinner
Winter
Pasta
Vegetarian

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,