Broccoli Raab with Spaghettini

(Recipes from a Kitchen Garden)


12 oz. Spaghettini               

8 C. chopped broccoli raab, cut into

2 or more cloves garlic, chopped 

1-inch pieces

Hot pepper flakes                            






Break the spaghettini into 2-inch lengths. 


In a large skillet, sauté the garlic and hot pepper in the oil.  AS soon as the garlic begins to brown, add 1 C. of water.  When the water comes to a boil, add the spaghettini and salt to taste.  Stir until all of the pasta is coated with oil and water.  Don’t worry if the spaghettini takes time to settle into the water—eventually it will.  When the water returns to a boil, add the broccoli raab.  Cook over medium heat until the pasta is done—10-15 min. 


As the mixture cooks, stir often and add water—as much as ½ C. at a time—to keep the pasta from sticking.  When the pasta is almost done, stop adding water so that the remaining water is absorbed by the pasta, and the mixture becomes thick enough to eat with a fork.  Serve immediately.  Serves 4.