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4 servings, 1-3/4 cups (425 mL) each
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When a skillet dish calls for toasted nuts, there's no need to heat up the oven. Simply toast the nuts for a few minutes in an ungreased skillet on medium heat just until lightly browned, stirring frequently.
Substitute 8 cups small broccoli florets for the broccoli rabe, adding the broccoli to the cooking water for the last 4 min. of the noodle cooking time.
Broccoli rabe, also known as rapini, has an earthy, nutty, slightly bitter taste, which mellows out considerably as it cooks. As a bonus, there's little waste when cooking with broccoli rabe since both the leaves and broccoli-like buds are edible.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.