I got home late from class but still felt like cooking, so I went ahead and threw together this dish from the May 2001 issue of Cooking Light. We used mini-shells instead of orecchiette, and I substituted baby broccoli for broccoli rabe. I'm fully aware that rabe is a green, more like kale or spinach than actual broccoli, but the baby broccoli just looked so appealing at the grocery store. And it turned out to be a good choice. It worked well in this dish. I enjoyed the simplicity and quickness of the meal, and it was tasty. I am not sure if we would make it again but it was very good. Always a fan of the smoked cheese. :) I am taking the rest of it for lunch tomorrow.
Orecchiette with Broccoli Rabe and Smoked Cheese
1 teaspoon olive oil
1/4 teaspoon crushed red pepper
4 garlic cloves, minced
4 cups chopped broccoli rabe
1/2 cup vegetable broth
1/4 teaspoon salt
4 cups hot cooked orecchiette (about 8 ounces uncooked small ear-shaped pasta)
1/2 cup (2 ounces) shredded smoked mozzarella or smoked gouda cheese
Heat oil in a large nonstick skillet over medium heat. Add pepper and garlic; cook 1 minute or until garlic begins to brown. Stir in broccoli rabe; cook for 1 minute. Add broth and salt; cover and cook for 5 minutes or until tender. Stir in pasta and cheese. Serve immediately.
Yield: 4 servings