1 tablespoon extra-virgin olive oil

1 head broccoli rabe, about 14 ounces, cut into 1 to 1 1/2 inch pieces (just use tops of stems and leaves)

3 cloves garlic, minced

1/4 to 1/2 teaspoon crushed red pepper flakes

1 1/2 teaspoons salt

Freshly ground pepper

1 can (14 1/2 ounces) chicken broth

1 teaspoon chopped fresh thyme leaves or dried

1/2 stick (1/4 cup) unsalted butter, cut into small pieces

4 ounces fresh, creamy goat cheese, crumbled

1 pound dried farfalle (bow tie) pasta

4 tablespoons thinly sliced sun-dried tomatoes

2 tablespoons toasted pine nuts (Toast in dry skillet over medium heat stirring frequently about 5 minutes)

 

Heat olive oil in a skillet over medium-high heat. Add the broccoli rabe, garlic and red pepper flakes to skillet; cook, stirring frequently, until broccoli rabe is tender crisp, about 4 minutes. Season with 1/2 teaspoon of the salt and pepper; transfer broccoli rabe to a bowl. Set aside. Add the chicken broth to the skillet. Add the thyme. Heat to a boil over medium-high heat; continue boiling briskly until broth reduces to half its original volume, about 12 minutes. Add butter and goat cheese; stir until cheese begins to melt. Cover; set aside in a warm place. Cook the pasta until al dente. Drain and add to skillet; stir in broccoli rabe and sun-dried tomatoes. Cook over medium-low heat, stirring gently, until ingredients are heated through, about 2 minutes. Season with remaining 1/2 teaspoon of salt and pepper to taste. Serve sprinkled with pine nuts.

 

Calories 466,  Fat 18g