Need a quick and easy dinner for these busy early summer days? This pasta dish is hardy, super flavorful, and ready from start to finish in less than 20 minutes.
1/2 pound linguine (dry or fresh), cooked al dente
6 cups broccoli rabe, stems and leaves roughly chopped, flowers reserved
3 large garlic cloves, minced
1/2 teaspoon red pepper flakes
zest of 1 lemon
1/3 cup + 1 tablespoon extra virgin olive oil
kosher salt, to taste
1/3 cup freshly grated parmesan
In a large skillet, heat 1 tablespoon of olive oil over medium-low heat. Add the minced garlic and sweat until fragrant but not brown at all. Increase the heat to medium-high and add the broccoli rabe, lemon zest, and red pepper flakes. Sauté until the leaves are wilted and the stems are tender, about 10 minutes.
Add the cooked pasta and remaining 1/3 cup of olive oil. Toss to coat and adjust salt as needed.
To serve, top with grated parmesan and reserved broccoli rabe flowers.