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    Home » Popular » Italian Recipes » Pasta Recipes

    June 9, 2011 Dinner

    Farfalle con Broccoli Rapini ed Asiago-Farfalle with Broccoli Rabe and Asiago Cheese

    Jump to Recipe - Print Recipe

    Farfalle con Broccoli Rapini ed Asiago-Farfalle with Broccoli Rabe and Asiago Cheese – is a really simple pasta dish. Truly delicious Italian comfort food that is ready in under 30 minutes!

    Even the kids love this recipe. It is vegan and bursting with flavor. It comes together by sautéing onions and a little bit of garlic. Cook up the broccoli until it's still got a little crunch and finish it off with the

    This pasta recipe is made with a simple broccoli sauce that begins with sautéing shallots (or onions)fresh tomatoes, and a little bit of garlic. The broccoli gets partially cooked in boiling water and then added to the fresh tomato sauce.

    overhead image of pasta on a plate with vegetables

    This is a dish we make at least twice a month. It’s another way to get our kids to eat more veggies…and that is very important.

    Why we love this easy pasta recipe:

    Here is why we just love this broccoli sauce...

    • Simple to make – truly no-fuss, it comes together quickly!
    • Vegan- totally dairy-free, if you're looking for a Meatless Monday recipe that's different, try this out.
    • Kid-friendly – my kids have always been broccoli fans. If your kids like broccoli, they will love this pasta recipe!
    • Gluten-free option – if you are looking to make this GF, use your favorite brand or even a chickpea pasta.
    • Ingredients on hand – If you don't have rapini, you could use frozen broccoli. And if you don't have fresh tomatoes, use a can of cherry or plum tomatoes.

    What ingredients are in this pasta dish?

    • broccoli rabe
    • garlic cloves
    • onion
    • tomatoes
    • extra-virgin olive oil
    • Asiago cheese (or grated Parmigiano Reggiano)
    • sea salt
    • freshly ground black pepper
    • red pepper flakes (optional)
    • reserve 1/2 cup cooking water from the pasta

    How to make farfalle with broccoli rapini?

    Round up all the ingredients.

    Start the sauce by sauteeing first the onions, garlic, and fresh tomatoes in a skillet. While you do that, boil the water and cook up the pasta.

    Rinse and drain the broccoli rabe. Cut the tough ends off (about 2 inches off) and cut the other part in two more portions.

    overhead image of making broccoli

    In a medium sized sauce pan, boil the broccoli rabe for about 3 minutes. In another large sauce pan, boil the pasta until al dente.

    overhead image of onions cooking in a pan

    Saute the onion and garlic on medium-high heat until the onion is translucent.

    Add the chopped tomatoes and sauté for about 3 minutes.

    overhead image of tomatoes and onions cooking in a pan

    Toss in the broccoli rabe and incorporate it with the tomato mixture and cook for another 2-3 minutes.

    The broccoli should be al dente.

    overhead image of cooking pasta

    Incorporate the drained pasta to the broccoli mixture.

    overhead image of asiago cheese on a grater

    Drizzle on a little more olive oil and grate on some Asiago cheese. If you feel the pasta is dry, add on the reserved pasta water.

     

    Buon Appetito! Hope you LOVE one of our FAVORITE pasta dishes.Smile

    Thanks for stopping by to say hi!! Hope your week has been fabulous! Thank you, as always, for your support and wonderful comments. You all mean the world to me.

    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. See my privacy policy for details.

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    Farfalle con Broccoli Rapini ed Asiago

    Farfalle con Broccoli Rapini ed Asiago-Farfalle with Broccoli Rabe and Asiago Cheese – is a really simple pasta dish. Truly delicious Italian comfort food that is ready in under 30 minutes!
    Prep Time10 mins
    Cook Time14 mins
    Course: Dinner, Lunch
    Cuisine: Italian
    Keyword: vegetarian
    Servings: 4
    Author: Lora

    Ingredients

    • 1 lb broccoli rabe
    • 2 garlic cloves peeled
    • 1 small onion chopped
    • 4 medium tomatoes chopped
    • 4 Tablespoons extra-virgin olive oil
    • Asiago cheese to taste (or grated Parmigiano Reggiano)
    • salt & pepper to taste
    • red pepper flakes optional
    • reserve 1/2 cup cooking water from the pasta

    Instructions

    • Rinse and drain the broccoli rabe. Cut the tough ends off (about 2 inches off) and cut the other part in two more portions.
    • In a medium sized sauce pan, boil the broccoli rabe for about 3 minutes. In another large sauce pan, boil the pasta until al dente.
    • Sautee the onion and garlic on medium-high heat until the onion is translucent.
    • Add the chopped tomatoes and sauté for about 3 minutes.
    • Toss in the broccoli rabe and incorporate it with the tomato mixture and cook for another 2-3 minutes. The broccoli should be al dente.
    • Incorporate the drained pasta to the broccoli mixture. Drizzle on a little more olive oil and grate on some Asiago cheese. If you feel the pasta is dry, add on the reserved pasta water.
    Tried this recipe?Mention @savoringitaly or tag #savoringitaly!
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    Reader Interactions

    Comments

    1. Marnely Rodriguez says

      June 10, 2011 at 12:14 am

      Yei for more time in the kitchen with the Hubby Chef! Love the Asiago-Grater picture, gorgeous! Looks delicious!

      Reply
    2. Amy says

      June 10, 2011 at 12:27 am

      It's beautiful! I've never heard of ManPans before. They sound awesome.

      Amy @ A Little Nosh

      Reply
    3. Rachel says

      June 10, 2011 at 12:38 am

      this looks amazing! it has all of my comfort food ingredients. I'll definitely have to try it this weekend.

      Reply
    4. Beth says

      June 10, 2011 at 12:38 am

      If it would get my kids to eat veggies, I'd make it every day!

      Reply
    5. Junia says

      June 10, 2011 at 12:45 am

      i've heard so many great things about broccoli rabe esp. with pasta! how is it different from normal broccoli?? are there dishes that you prefer to use it in over the normal kind?

      Reply
    6. Chris says

      June 10, 2011 at 1:02 am

      Oh yum! I just got some broccoli from my CSA...and of course their amazing pecorino romano! I may have to alter the recipe a tad to sub those in, ohhh...but I *could* throw in some swiss chard as well, then it would almost be broccoli rabe 🙂

      I have cuisinart's green saute pans, and I love them. They are good up to 500 degrees I believe, and made with recycled stainless with a ceramic coating. I like the idea of using metal utensils with the manpans. I'll have to check them out!

      Reply
    7. Hester aka The Chef Doc says

      June 10, 2011 at 3:13 am

      This is absolutely one of my favorite dishes, too! I'm so glad you guys all got to prepare it and eat it together 🙂 Hooray for these new ManPans; I'm going to have to look into them!

      Reply
    8. Maris (In Good Taste) says

      June 10, 2011 at 9:22 am

      You do have one gorgeous husband! Love the pan and the delicious pasta dish you made in it!

      Reply
    9. Pretend Chef says

      June 10, 2011 at 12:39 pm

      I love how it is a family affair. I miss being in the kitchen with my mama. Now if only I could get my toddler and guy interested in really helping out... with the dishes. Haha! This dish looks amazing. I would love a plate of this for dinner tonight. Yummy!

      Reply
    10. Lindsey @ Gingerbread Bagels says

      June 10, 2011 at 1:48 pm

      Mmmm pasta this looks so good. Please come make dinner for me! 🙂

      Reply
    11. The Vanilla Bean Baker says

      June 10, 2011 at 4:11 pm

      That pan is almost as gorgeous as the Farfelle con Broccoli Rapini ed Asiago your husband prepared, but not nearly as gorgeous as the chef hinmself 🙂

      Reply
    12. Anonymous says

      June 10, 2011 at 4:46 pm

      Ahhh you are such a lucky girl! I met ManPans through Rachael [fujimama] and been crushing on them ever since! You and your hubby are such a cute couple, great genetics on both sides 😉

      Reply
    13. Magic of Spice says

      June 10, 2011 at 11:08 pm

      I love that this pan is "green" will have to look them up.
      And as for the dish...major love here!
      Wishing you a wonderful weekend...

      Reply
    14. Happy When Not Hungry says

      June 11, 2011 at 1:19 am

      What a beautiful dish!!! This looks delicious. I definitely need to try!

      Reply
    15. Pachecopatty says

      June 11, 2011 at 2:28 pm

      I'm loving your pasta, nice photos;-)

      Reply
    16. Roxana GreenGirl says

      June 11, 2011 at 3:40 pm

      I have to look for those "Green" pans, sound great.
      Yeay for the summer time and more dishes from your favorite Chef 🙂
      The pasta looks amazing, thanks for sharing Lora

      happy weekend

      p.s. can't wait for the post with the cheesy polenta, I love home made polenta

      Reply
    17. Baking Serendipity says

      June 12, 2011 at 12:09 am

      This pasta dish looks fantastic! My favorite way to eat veggies is with pasta 🙂 And those pans sound awesome! I have a Calphalon set from my wedding and I love the non-stick but hate searching around for a special utensil, especially when I'm cooking and everything needs to happen at once! I'll definitely have to keep my eyes out for them 🙂

      Reply
    18. Reeni says

      June 12, 2011 at 1:31 am

      Love the pans - especially the design of the handle! That is one fresh and delicious pasta - you all have such fun together in the kitchen! xoxo

      Reply
    19. Jamie says

      June 15, 2011 at 7:06 am

      Sexy is a man in the kitchen, right? My husband has been making all of our meals since he stopped working (went on sabbatical!) and I so love it! And I'll be posting his recipes, too. I LOVE what Fabrizio made! Ooh light, healthy and so yummy! Great recipe, great idea!

      Reply
    20. Foodiva says

      June 20, 2011 at 11:01 am

      After this glowing review, I'm definitely getting myself a ManPan for my house! Now how do I go about getting a real-life chef to come with that? 😉 That pasta dish looks the bomb, btw, and so healthy too.

      Reply
    21. Linda says

      September 25, 2011 at 12:59 pm

      I love this recipe. Some of my favorite ingredients, so fresh, and healthy. I'm glad I stopped by to look at this for the recipe and the pan. I've never heard of that pan or company and I'll check it out right now. Thanks!

      Reply

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    lora and gabby

    Welcome to our Italian kitchen! We are Lora and Gabriella, the mother-daughter team behind Savoring Italy. With more than 30+ years of experience in the kitchen, Lora has had a great advantage – receiving guidance from both her husband who is an executive chef/restaurant owner and her mother who is a renowned private chef. 

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