Pasta with Garlicky Broccoli Rabe

Lemon Zest and Mozzarella

Luscious and gooey from the mozzarella, pungent from the garlic, and filled with silky, olive oil–imbued greens, this pasta is a total crowd-pleaser, especially if you forget to mention the anchovies in the sauce (no one will know they’re there if you don’t tell them). If you want to elevate this to even creamier heights, substitute burrata, which is cheese layered with cream, for the mozzarella.

1. Prep the broccoli rabeTrim away the thick, tough stems from the broccoli rabe and discard them. Slice the tender stems and leaves into ½-inch lengths. Leave the florets whole—you should have about 7 to 8 cups.
2. Cook the aromaticsIn a large skillet over medium heat, heat the olive oil. Add the garlic, anchovies, and red pepper flakes and cook until the garlic is lightly golden at the edges, about 1–2 minutes. Stir in the broccoli rabe.
3. Cook the pastaAdd the pasta, 4½ cups water, and kosher salt to the pan. Bring to a boil, then cover and cook, stirring or tossing once or twice, until pasta is al dente, 10–12 minutes. If the skillet dries out, add a splash of water; leftover water will be absorbed in the next step.Keep an eye on the pasta and add water as needed to prevent sticking.
4. Finish and serveRemove from heat and stir in the basil. Grate the lemon zest into the pan, then add the mozzarella and toss well. Squeeze lemon juice to taste and season with kosher salt. Serve garnished with extra red pepper flakes, flaky sea salt, and a drizzle of olive oil.For extra creaminess, substitute burrata for the mozzarella.

broccoli rabe1 bunch

- produce

Extra-virgin olive oil3 tbsp

- Oil & Vinegar

Garlic cloves4 clove

- Produce

Crushed red pepper flakes0 pinch

- Spices

short pasta1 lb

- pasta & grains

Kosher salt1 tsp

- Spices

Fresh basil leaves1/2 cup

- Produce

Lemon1 piece

- Produce

Fresh Mozzarella4 oz

- Dairy

flaky sea salt0 to taste

- Spices

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bunch of vegetables