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  1. Pasta with Broccoli Rabe, Pine Nuts and Parmesan

Pasta with Broccoli Rabe, Pine Nuts and Parmesan

00:25:00 4 servings, 1-3/4 cups (425 mL) each
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4 servings, 1-3/4 cups (425 mL) each

Looking for a quick pasta recipe? Our one-pot Pasta with Broccoli Rabe, Pine Nuts and Parmesan is delicious choice. A pinch of crushed red pepper add a touch of heat.

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  • Cook noodles in boiling water in Dutch oven or large deep skillet 10 min. or just until tender, adding broccoli rabe to the boiling water for the last 3 min. Drain noodle mixture in colander, reserving 1/2 cup of the cooking water.
  • Add dressing, garlic and crushed pepper to Dutch oven; cook and stir on medium heat 2 min. Stir in reserved pasta water; bring to boil. Add noodles; cook and stir 1 min. or until heated through. Remove from heat.
  • Stir in cheese; sprinkle with pine nuts.

How to Toast Nuts in Skillet

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.

Food Facts

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.


  • 4 servings, 1-3/4 cups (425 mL) each

Nutritional Information

Serving Size 4 servings, 1-3/4 cups (425 mL) each
Calories 360
% Daily Value
Total fat 11g
Saturated fat 3g
Cholesterol 10mg
Sodium 320mg
Carbohydrate 54g
Dietary fibre 3g
Sugars 5g
Protein 15g
Vitamin A 35 %DV
Vitamin C 80 %DV
Calcium 15 %DV
Iron 20 %DV

* 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.

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