Name: Broccoli Rabe Pasta with Golden Garlic
Yield: Makes 3 to 4 servings
Ingredients: 1 large head of garlic, separated into cloves; 1/3 cup extra-virgin olive oil, plus additional for drizzling; 1/4 teaspoon crushed red pepper; 8 ounces corkscrew or gemelli pasta; 1 pound broccoli rabe, lower coarse stems discarded and remainder cut crosswise into 2-inch strips; Accompaniment: grated Parmigiano-Reggiano

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Broccoli Rabe Pasta with Golden GarlicSharon Radisch

Broccoli rabe and pasta, crowned with golden shards of garlic and zapped with a touch of chile heat, is one of the fastest dinners to make, and definitely one of the most satisfying. Because broccoli rabe is loaded with vitamins, minerals, and cancer-fighting bionutrients, I like to double up on the greens. Those who find broccoli rabe a bit bitter—it is a cousin of mustard—will find that the bitterness is greatly tamed by boiling it in lots of salted water with the pasta. You can embellish this basic rendition with bacon or sausage, but it's pretty darn delicious just as it is.

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