Pantry Savvy

Recipe

Pasta with Garlicky Broccoli Rabe

A simple one-pan pasta featuring garlicky broccoli rabe, bright lemon zest, and creamy mozzarella—ready in under 30 minutes.

Prep

10 min

Cook

15 min

Total

25 min

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Ingredients

Serves416

Pasta with Garlicky Broccoli Rabe

  • 104 bunch broccoli rabe (about 1 pound)
  • 312 tbsp Extra-virgin olive oil (plus more for serving)
  • 416 clove Garlic cloves (thinly sliced)
  • 0 pinch Crushed red pepper flakes (plus more for serving)
  • 104 lb short pasta (such as gemelli, orecchiette, or fusilli)
  • 104 tsp Kosher salt (plus more to taste)
  • 52 cup Fresh basil leaves (torn (or use parsley or mint))
  • 104 piece Lemons (zest and juice)
  • 416 oz Fresh Mozzarella (torn into 1-inch pieces (about 1 cup))
  • 0 to taste flaky sea salt (for serving)
Servings: 416−+
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Cooking Instructions

  1. 1

    Prep the broccoli rabe

    Trim away the thick, tough stems from the broccoli rabe and discard them. Slice the tender stems and leaves into ½-inch lengths. Leave the florets whole—you should have about 7 to 8 cups.
  2. 2

    Cook the aromatics

    In a large skillet over medium heat, heat the olive oil. Add the garlic, anchovies, and red pepper flakes and cook until the garlic is lightly golden at the edges, about 1–2 minutes. Stir in the broccoli rabe.
  3. 3

    Cook the pasta

    Add the pasta, 4½ cups water, and kosher salt to the pan. Bring to a boil, then cover and cook, stirring or tossing once or twice, until pasta is al dente, 10–12 minutes. If the skillet dries out, add a splash of water; leftover water will be absorbed in the next step.
    Tip: Keep an eye on the pasta and add water as needed to prevent sticking.
  4. 4

    Finish and serve

    Remove from heat and stir in the basil. Grate the lemon zest into the pan, then add the mozzarella and toss well. Squeeze lemon juice to taste and season with kosher salt. Serve garnished with extra red pepper flakes, flaky sea salt, and a drizzle of olive oil.
    Tip: For extra creaminess, substitute burrata for the mozzarella.

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Pasta with Garlicky Broccoli Rabe

Lemon Zest and Mozzarella

Prep: 10 min · Cook: 15 min · Total: 25 min · Servings: 416

Ingredients

Pasta with Garlicky Broccoli Rabe

  • 104 bunch broccoli rabe (about 1 pound)
  • 312 tbsp Extra-virgin olive oil (plus more for serving)
  • 416 clove Garlic cloves (thinly sliced)
  • pinch Crushed red pepper flakes (plus more for serving)
  • 104 lb short pasta (such as gemelli, orecchiette, or fusilli)
  • 104 tsp Kosher salt (plus more to taste)
  • 52 cup Fresh basil leaves (torn (or use parsley or mint))
  • 104 piece Lemons (zest and juice)
  • 416 oz Fresh Mozzarella (torn into 1-inch pieces (about 1 cup))
  • to taste flaky sea salt (for serving)

Instructions

  1. Prep the broccoli rabe — Trim away the thick, tough stems from the broccoli rabe and discard them. Slice the tender stems and leaves into ½-inch lengths. Leave the florets whole—you should have about 7 to 8 cups.
  2. Cook the aromatics — In a large skillet over medium heat, heat the olive oil. Add the garlic, anchovies, and red pepper flakes and cook until the garlic is lightly golden at the edges, about 1–2 minutes. Stir in the broccoli rabe.
  3. Cook the pasta — Add the pasta, 4½ cups water, and kosher salt to the pan. Bring to a boil, then cover and cook, stirring or tossing once or twice, until pasta is al dente, 10–12 minutes. If the skillet dries out, add a splash of water; leftover water will be absorbed in the next step.
  4. Finish and serve — Remove from heat and stir in the basil. Grate the lemon zest into the pan, then add the mozzarella and toss well. Squeeze lemon juice to taste and season with kosher salt. Serve garnished with extra red pepper flakes, flaky sea salt, and a drizzle of olive oil.