Nutritional information:

517.7 calories and

12 grams of fat

(Recipe courtesy of Sam Gugino's "Eat Fresh, Stay Healthy")

Yield: 4 servings




1 head garlic

1 bunch broccoli raab, about 1 pound

1 pound fusilli, or other short pasta

3 tablespoons extra-virgin olive oil

Kosher salt

Freshly ground pepper

Dash of hot pepper flakes

Grated Parmesan cheese



Slice 1/4 inch off the top of the garlic head, wrap in aluminum foil, and bake in a 375 degree

oven for about 30 minutes.  Remove cloves from skin and slice. Set aside.


Put a pot with 4 quarts of water and a teaspoon of salt on the stove over high heat. Cut off the

bottom 1/2 inch from the stems of the broccoli raab. Then lay the bunch on its side on a cutting

board and cut crosswise. The stem portions should be no more than 3/8 inch wide; the leafy tops can be cut somewhat wider, as much as 3/4 inch.


Rinse the broccoli raab in a colander and put into the pot when the water comes to a boil. Cook

7 minutes or until just tender.  Scoop out with a skimmer into the colander and return the pot to

a boil. When it reaches the boil again, add the pasta and cook until just tender.


Put broccoli raab in a large skillet-a wok is ideal for this-and turn the heat on low. Drain the

pasta in the colander and add to the broccoli raab with the garlic, half the olive oil, salt and black pepper to taste, and pepper flakes (if desired). Toss and cook a few minutes just until flavors meld. Add remaining olive oil and serve with Parmesan cheese.





Yield: 4 main course servings