Pasta doesn’t have to be bad for you. There are plenty of recipes that don’t include cream or meat, and if you buy wheat or rice pasta instead of one made with white flour, you can partake without guilt.
A new pasta dish I just discovered is for veggie lovers, and those who enjoy spice. Using both harissa and smoked paprika, it’s packed with flavor and quite easy to pull together. This particular recipe does call for cheese, but if you use it in moderation, it’s still going to be a lighter dish than those rich holiday meals which we all indulge in at this time of year!
Here’s the recipe from Food & Wine, let me know what you think!
1 1/4 pounds broccoli rabe, ends trimmed
1/4 cup extra-virgin olive oil
Freshly ground pepper
6 garlic cloves, thinly sliced
1 Fresno or jalapeño chile, seeded and thinly sliced
2 teaspoons harissa
1/2 teaspoon sweet smoked paprika
1 pound cavatelli (or other short shape)
Freshly grated Parmigiano-Reggiano cheese, plus more for serving
1/2 cup packed mint leaves, chopped
1/2 cup packed parsley leaves, chopped
- Preheat the oven to 425°. In a bowl, toss the broccoli rabe with 2 tablespoons of the oil and season with salt and pepper. Arrange the broccoli rabe on 2 baking sheets and roast for 15 minutes, until crisp-tender, then chop.
- In a deep skillet, heat the remaining 2 tablespoons of oil. Add the garlic, chile and harissa and cook over moderate heat, stirring for 2 minutes. Add the broccoli rabe and smoked paprika and cook until tender, 2 minutes.
- Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente; drain, reserving 1 cup of the cooking liquid. Add the pasta, cooking water and 1/4 cup of Parmigiano to the skillet and cook, stirring, until the pasta is coated in a thick sauce, 2 minutes. Stir in the herbs and serve with more cheese.