Garlic

Garlic is a good source of Calcium, Phosphorus and Selenium, Vitamin C, Vitamin B6 and Manganese.

Fusilli with Rapini (Broccoli Rabe), Garlic, and Tomato Wine Sauce

Ingredients:

• 1 bunch broccoli rabe [Aka: Rapini-RDF], trimmed and cut into 1-inch pieces
• 1/2 cup uncooked fusilli pasta
• 3 tablespoons olive oil
• 2 cloves garlic, roughly chopped
• salt and ground black pepper to taste
• 1 sprig fresh rosemary (optional)
• 1/2 teaspoon dried Italian herb mix, or to taste
• 1/4 teaspoon crushed red pepper flakes, or to taste
• 1/4 cup white wine
• 1 (14.5 ounce) can diced tomatoes
• 2 green onions, sliced
• 1 clove garlic, minced
• 2 teaspoons grated Parmesan cheese, or to taste

Directions:

1. Fill a saucepan with enough water to cover the broccoli rabe,
2. sprinkle in some salt, and bring the salted water to a boil.
3. Stir in the broccoli rabe, and cook until bright green and just starting to become tender, about 2 minutes;
4. drain the rabe, and cool in a bowl of ice water to stop the cooking process.
5. Drain well, and pat dry with paper towels.
6. Fill a pot with lightly salted water and bring to a rolling boil over high heat.
7. Once the water is boiling, stir in the fusilli, and return to a boil.
8. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes.
9. Drain well in a colander placed in the sink.
10. While the pasta is cooking, heat the olive oil in a saucepan over medium heat, and cook and stir the 2 roughly-chopped garlic cloves until they start to turn translucent, about 2 minutes;
11. sprinkle with salt and black pepper, and stir in rosemary sprig, dried Italian herb mix, and crushed red pepper flakes.
12. Stir in the blanched rabe, white wine, and tomatoes;
13. remove rosemary sprig, and bring the mixture to a boil.
14. Mix in the cooked fusilli pasta, green onions, and 1 minced clove of garlic; simmer for 1 more minute
15. serve topped with a sprinkle of Parmesan cheese