Broccoli Rabe Penne

Can’t take credit for this.  My mama always makes this in the summer time, and she usually pairs it with some grilled summery entree of sorts.  I love the broccoli rabe’s bitterness with hot pepper and pasta. Oh, summer.

• Bunch of Broccoli Rabe
• Tsp or more Hot pepper flakes
• Clove of garlic
• About a cup of hydrated dried white beans (or about half a can) *I added these for some protein, I’m iffy on whether I want them in or not
• Tsp or more Lemon zest
• Penne
• Olive oil
• Salt to taste

Cook pasta in salted water to al dente, reserving a little liquid to cook with rabe.

Heat saute pan on medium heat.  Saute diced garlic in OO until fragrant but not burned. Cut out the big bottom parts of the rabe stalks.  Cut rest of rabe in big chunks, making sure not to chop the florets up too much.    Add rabe,  salt,  hot pepper flakes and lemon zest into saute pan.  Stir and saute for a few minutes.  Add a little of the pasta water to rabe and saute for a while until the stalks are soft.   If desired, add white beans.  Add pasta to saute pan and toss until heated through.  Top with a yummy salty cheese (Myzithra is what we had and it was great, but of course pecorino or parm would be fine too).