Garlic is a good source of Calcium, Phosphorus and Selenium, Vitamin C, Vitamin B6 and Manganese.
- 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
- Fill a saucepan with enough water to cover the broccoli rabe,
- sprinkle in some salt, and bring the salted water to a boil.
- Stir in the broccoli rabe, and cook until bright green and just starting to become tender, about 2 minutes;
- drain the rabe, and cool in a bowl of ice water to stop the cooking process.
- Drain well, and pat dry with paper towels.
- Fill a pot with lightly salted water and bring to a rolling boil over high heat.
- Once the water is boiling, stir in the fusilli, and return to a boil.
- Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes.
- Drain well in a colander placed in the sink.
- 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;
- sprinkle with salt and black pepper, and stir in rosemary sprig, dried Italian herb mix, and crushed red pepper flakes.
- Stir in the blanched rabe, white wine, and tomatoes;
- remove rosemary sprig, and bring the mixture to a boil.
- Mix in the cooked fusilli pasta, green onions, and 1 minced clove of garlic; simmer for 1 more minute
- serve topped with a sprinkle of Parmesan cheese