Bow Tie Pasta with Broccoli Rabe (Farfalle Pasta)

Plate of Farfalle con Broccoli Rapini with sautéed broccolini, chopped tomatoes, and grated cheese, garnished with a sprig of rosemary on a white plate.

Bow Tie Pasta with Broccoli Rabe (Farfalle Pasta)

This bow tie pasta (farfalle) recipe with broccoli rabe, fresh tomatoes, and Asiago cheese is a simple Italian dinner ready in 30 minutes. Vegetarian, full of flavor, and on repeat at our house.

Prep Time10

Cook Time14

Total Time24

Course: Dinner, Lunch

Cuisine: Italian

Keyword: vegetarian

Servings:

Calories: 151kcal

Author: Lora

Equipment

skillet
Strainer

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 ½ 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.

Nutrition