• 2 bunches broccoli rabe (1 lbs each) ends tripped off and cut across into 1 inch pieces
• 1 pound penne or whole wheat pasta
• 4 teaspoons veggie stock
• 6 tablespoons raisins
• 8 cloves garlic (peeled and minced)
• 4 tablespoons water
• 1/2 teaspoon dried red pepper flakes
• 2 teaspoons fresh lemon juice
• 2 teaspoons salt
• freshly ground pepper

Bring a large pot of lightly salted water to the boil. Add the broccoli and blanch for 1 minute. Drain and pat dry. Bring another large pot of slated water to the boil. Add pasta and cook until al dente.

Meanwhile, heat 2 teaspoons of the veggie stock in a large nonstick skillet over med. heat. Add the raisins and cooks, tossing frequently, until lightly "toasted". Add the garlic and cook, stirring constantly for 30 seconds. Add the broccoli, the water and the red pepper and cook until tender (about 5 min)

Drain the pasta and add teh broccoli, the remaining veggie stock, the lemon juice, salt and peeper to taste. Toss combine. Divide about 4 plates and serve

Recipe adapted from a NYT article by Molly O'Neill.

Serves: