Brown Rice Fusilli with Broccoli Raab or Greens

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January 15, 2009Recipes for HealthBrown Rice Fusilli With Broccoli Rabe or GreensBy MARTHA ROSE SHULMANThis is based on a classic dish from Puglia, in Southern Italy. I lovethe bitter flavor of the broccoli rabe, and it adds to the meal asubstantial wallop of calcium, potassium, folate, and vitamins C, K,and A.1 bunch broccoli rabe (about 1 pound), washed in 2 changes of waterSalt to taste2 tablespoons olive oil2 garlic cloves, minced1/4 to 1/2 teaspoon red pepper flakes (to taste)3/4 pound brown rice fusilli1/2 cup grated Parmesan, or a mix of pecorino and Parmesan1. Bring a large pot of water to a boil. Trim off the bottoms of thebroccoli rabe stems and slice the remaining part of the stems about1/2 inch thick. When the water comes to a boil, season generously withsalt and add the broccoli rabe. Cook for 4 minutes, or until tender,and transfer using a spider or a slotted spoon to a bowl of ice coldwater. Let sit for a few minutes and drain. Squeeze out water and chopfine. Set aside the water for the pasta.2. Heat the oil over medium heat in a large nonstick skillet and addthe garlic and red pepper flakes. Cook until the garlic smellsfragrant, 30 seconds to a minute, and add the broccoli rabe. Tosstogether for a minute, season to taste with salt, and remove from theheat but keep warm.3. Bring the water back to a boil and add the fusilli. Cook al dente,about 9 minutes. Stir 1/2 cup of the pasta water into the greens.Drain and toss the pasta with the greens and cheese. Serve at once.Yield: Serves 4Advance preparation: The greens can be prepared through step 2 up to aday ahead of time and refrigerated. A Good Credit Score is 700 or Above. See yours in just 2 easy steps!