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Cheap, Chic, Quick & dare I say Healthy Eats: Orecciette w/ Rapini

I am cooking my way through the January/February issue of Saveur in which readers share their favorite food stuff. I tried this out for lunch, adapted it a bit and love:

(serves 2-4)

Kosher Salt to taste
1 bunch rapini (about 1 lb.), roughly chopped (Rapini aka broccoli rabe)
1/3 cup extra-virgin olive oil
6 cloves garlic, crushed
¾ tsp crushed red chili flakes (depending on how hot you like things. Half of a thinly sliced Jalapeño might be smoother or perhaps a blend of the two)
12 oz. orecchiette—no more! or will over power the rapini etc.
2 tsp. lemon zest
4 oz. goat cheese, softened

1. Bring an 8 qt pot of salted water to a boil. Add rapini and boil until crisp-tender, abut 4 minutes. Using a slotted spoon transfer rapini to a large bowl of ice water; chill. Drain rapini, pat dry, and set aside.

2. Heat oil in a 12” skillet over medium heat. Add garlic and cook, stirring occasionally, until golden, about 3 minutes. Add chili flakes and cook stirring frequently, for 30 seconds. Add rapine, toss, and remove pan from heat; set aside.

3. Meanwhile, bring a 6-qt. pot of salted water to a boil. Add pasta and cook until al dente (about 10 minutes). Drain pasta and return to pot. Add lemon zest and broccoli rabe.Season w/ salt. Serve in bowls and add dollop of goat cheese to each.

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