Pasta with broccoli rabe and bread crumbs from The Food Matters Cookbook: 500 Revolutionary Recipes for Better Living (page 196) by Mark Bittman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Delys77 on October 18, 2012

    Pg. 196 This dish is a little different from a few other broccoli based pastas I have tried in that it uses a large amount of toasted breadcrumbs which are mixed directly into the pasta. I would say overall it is a pretty good recipe. I used brocolette as I couldn't find any broccoli rabe, but thinly sliced the brocolette did the job well. It seems like a large amount of broccoli at first but I think it was just right. The toasted breadcrumbs make this a very filling pasta dish but I might suggest a few tweaks. I caramelized the onions a little by cooking them for closer to 15 minutes rather than the recommended 5, and then I added the garlic just at the end. I also put in some nice chile flakes and the heat was much appreciated. I think I might also recommend adding a little garlic and herbs to the breadcrumbs to the end of their toasting, then mix in only half, reserving the rest as a topping for the pasta.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.