Ingredients
>
12 oz multigrain rotini (4 3/4 cups)
>
1 lb broccoli rabe (also known as rapini)
>
1 tbsp olive oil
>
1 1/2 cups diced orange, yellow and/or red bell pepper
>
2 tbsp minced shallot
>
1 tbsp minced garlic
>
1 lb 26-30 count thawed raw shrimp, peeled and deveined
>
2 cans ( 14.5 oz each) petite diced tomatoes
>
1/4 cup sliced black olives
>
1/8- 1/4 tsp dried chili flakes, to taste
>
2 tbsp chopped fresh basil
>
2 tbsp toasted walnuts or pine nuts
>
1/2 cup freshly shredded Parmesan cheese
Steps
1
Cook the pasta in three quarts of boiling water for 9 minutes. Drain and reserve 1/2 cup of the pasta water. To prepare the broccoli rabe, remove the thick stems and then roughly chop the remainder into bite-sized pieces. Place in boiling water for about one minute.
Remove, drain, and place in an ice bath. (This process removes the bitterness and retains the bright green color of the vegetable).
2
Heat olive oil in a large skillet over medium heat.
Add diced peppers, shallot and garlic and sauté gently for two minutes, stirring so that the vegetables do not burn. Add the shrimp and continue to cook until the shrimp become opaque, about 3–4 minutes. Add the tomatoes with their juices, black olives, cooked pasta, dried chili flakes and broccoli rabe.
3
Add pasta water if more liquid is necessary. Cook 2–4 more minutes or until all of the ingredients are heated through. The broccoli rabe should remain bright green and the pasta al dente. Stir in the chopped basil. Top with nuts and Parmesan cheese and serve immediately.
4
*Substitute cooked chicken breast for the shrimp, if desired.
