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Quinoa Linguine with Spicy Broccoli Rabe and Pecans Recipe Video
|Quinoa linguine||8 Ounce (1 Package Such As Ancient Harvest)|
|Broccoli raab||1 Bunch (100 gm) (Rapini)|
|Extra virgin olive oil||1 Tablespoon (1 Glug, Plus More As Needed)|
|Garlic cloves||5 , chopped|
|Sea salt||To Taste|
|Water||1⁄2 Cup (8 tbs)|
|Red chili peppers||1 , crushed (Or To Taste)|
|Garlic powder||1 Teaspoon (Or To Taste)|
|Raw pecans||3⁄4 Cup (12 tbs)|
Calories 425 Calories from Fat 192
% Daily Value*
Total Fat 22 g34.5%
Saturated Fat 1.8 g9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 90.4 mg3.8%
Total Carbohydrates 53 g17.6%
Dietary Fiber 7.3 g29.1%
Sugars 1.5 g
Protein 8 g15.1%
Vitamin A 13.9% Vitamin C 17.5%
Calcium 5.3% Iron 16.3%
*Based on a 2000 Calorie diet
Prepare Linguine per package directions. Drain and set aside.
Rinse (but do not dry) the broccoli raab. Remove the stems. Chop the broccoli raab into thirds.
Heat the oil in a large heavy skillet (preferably cast iron) over medium-high heat. Add the garlic cloves; sauté 20-30 seconds. Working in batches, add the broccoli raab to the skillet a little at a time, stir-frying after each addition. Season with salt to taste and add more oil if needed. Pour 1/4 cup of the water into the skillet after all of the broccoli raab has been added. Let the broccoli raab cook until the water evaporates and broccoli raab condenses. Season with crushed red chile peppers and a generous amount of garlic powder. Continue to cook, adding more water if needed, until broccoli raab is super tender. Remove skillet from heat and set aside.
Place the pecans in a mini food processor and pulse to make crumbs. Set aside.
Assemble the meal: place a serving of pasta on each dish. Drizzle with a bit of extra virgin olive oil. Top with broccoli raab and pecan crumbs. Serve at once.