So get to know some broccoli rabe. At $1 a bunch, how can you pass it up?

Pasta with Roasted Broccoli Rabe and Lentils

Makes: 4 servings

Ingredients:
1/2 pound dried pasta
1 bushel broccoli rabe
3 large garlic cloves sliced
1 cup cooked lentils
4 Tbsp Extra Virgin Olive Oil
Kosher or sea salt
Parmesan cheese

Preparation:
1. Preheat oven to 350 degrees
2. Heat a large pot of water to make your pasta
3. When water comes to a boil, add 2 Tbsp salt plus the pasta. Stir and cook until al dente.
4. Meanwhile, wash your broccoli rabe and chop off the ends (about a 1/2 inch)
5. Drizzle a tablespoon of olive oil on a large baking sheet and then lay the broccoli rabe and sliced garlic on top. Drizzle another tablespoon of olive oil on top along with a sprinkling of kosher or sea salt and then toss to make sure the oil evenly coats the rapini.
6. Place the baking dish in the oven for 8-12 minutes, or until the broccoli rabe is tender. Don’t worry if the edges of some leaves seem to become dry and crackly; they’ll taste great.
7. Take the rapini out of the oven and set aside.
8. In a medium pan, heat the remaining 2 Tbsp olive oil and stir in the cooked lentils. Season with salt and pepper to taste. Add about a 1/4 cup of pasta water as well as more olive oil if you’d like. Cook until warm and then turn off the heat.
9. Once the broccoli rabe has cooled a bit, chop it into 1-inch pieces.
10. When pasta is ready, mix it into the lentils along with the broccoli rabe and cooked garlic.
11. Place in serving dishes and top with grated cheese.

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Getting to Know Broccoli Rabe (aka Rapini)