Pasta with Broccoli Rabe and Veg

The idea for this dish was to make life easier for my dear friend, as he works many hours and has little time to cook. So we wanted something quick and nutrient dense that he could whip up in minutes.

Makes 2-3 servings

Ingredient List:

• 8 ounces pasta of your choice
• Extra virgin olive oil
• 2 cloves fresh garlic, whole
• Generous amount red chili flakes
• 1 red onion, thinly sliced
• Sea salt
• 8-10 cherry tomatoes, halved
• 1 zucchini, fine matchstick pieces
• 1 cup cooked or canned chickpeas or white beans (optional)
• 1 small bunch broccoli rabe, cleaned and coarsely chopped.
• Fresh basil, leaves hand torn for garnish

Step By Step Instructions:

Bring a pot of well-salted water to the boil, just enough to cover the pasta. When the water boils, cook the pasta al dente, 8-9 minutes.

While the pasta cooks, place a deep skillet on the stove with a glug of oil, garlic, chili flakes and red onion over medium heat. When the onions begin to sizzle, add a pinch of salt and cook, stirring until the onions are soft. Stir in cherry tomatoes and squash with a pinch of salt and cook stirring until beginning to soften. Add chickpeas, cover and reduce heat. Simmer for 5-6 minutes. Stir in chopped rabe and season lightly with salt. Cook, stirring until the rabe is just wilted. 

Using a slotted spoon, transfer the pasta directly from the cooking water to the skillet, dragging some of the water with it. Stir to combine with the ingredients in the skillet. Serve garnished with fresh basil leaves.