Christina Holmes
Active Time
30 Mins
Total Time
30 Mins
Yield
Serves 4 (serving size: about 1 1/2 cups)

Bitterness rating: 5/10. Boursin is the key to the quick and easy sauce; the triple-cream cheese comes in a box and is found in most grocery stores with the specialty cheeses or in the deli. After blanching and cooling the broccoli rabe, it’s important to lightly squeeze out the water. That way, you won’t dilute the flavors in the sauce.

How to Make It

Step 1

Bring a large saucepan of water to a boil over high. Add broccoli rabe; boil until crisp-tender, about 2 minutes. Using tongs or a slotted spoon, transfer broccoli rabe to a colander. Rinse under cold water (or dunk in a bowl of ice water) to cool to room temperature; squeeze gently to remove excess water. Set aside.

Step 2

Return water in pan to a boil over high. Add pasta; cook until al dente, about 12 minutes. Reserve 2/3 cup cooking liquid. Drain pasta; set aside.

Step 3

Heat oil in a large skillet over medium-low. Add garlic, red pepper, and 1/8 teaspoon salt; cook, stirring often, until garlic is tender, about 5 minutes. Add cheese and reserved 2/3 cup cooking liquid; stir until cheese melts. Stir in broccoli rabe and pasta; cook until warmed, about 2 minutes. Sprinkle with zest and remaining 3/4 teaspoon salt. Toss well to combine.

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