Tender broccoli rabe joins multigrain pasta, golden-brown shiitake mushrooms, aromatic leeks, and dry white wine in this elegant linguine dish. This recipe is a nutritional powerhouse that uses a clever combination of skim milk and Romano cheese to create a luxurious sauce without the heavy saturated fats typically found in traditional cream-based pasta dishes. This vegetarian meal is a perfect example of how a few smart ingredient swaps can transform a comfort food favorite into a heart-healthy finish you will not forget.
This recipe prioritizes nutrient-dense vegetables and complex carbohydrates to support a heart-healthy lifestyle. By using extra virgin olive oil and skim milk, it provides a satisfying, creamy texture while keeping cholesterol and sodium levels in check.
Yes, broccoli rabe is highly nutritious; while it belongs to the turnip family, it offers similar vitamins and minerals as regular broccoli, specifically high levels of vitamins A and K.
Boiling the rabe in water for about one minute (blanching) before adding it to the skillet effectively removes much of the bitterness while preserving its bright green color.
Yes. To prevent the pasta from becoming mushy, it is best to store the mushroom sauce and the cooked pasta in separate containers in the refrigerator for up to 3 days.
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Recipe yields 10 servings
In a large pot, cook pasta according to package directions.
In another large pot, bring water to a boil. Add broccoli rabe (or spinach), and cook until bright green, about 1 minute. Drain in a colander or sieve and set aside.
In a large deep skillet, heat oil over medium-high heat until hot. Add the mushrooms and cook until deeply golden and tender, about 10 minutes.
Add leeks, broccoli rabe, garlic, black pepper, red pepper (if using) and thyme. Cook for 3 to 4 minutes, stirring occasionally. Add wine; cook for 30 seconds.
Reduce heat to medium and stir in milk. Cook until milk is heated through. In a large bowl, toss pasta with mushroom sauce and cheese. Serve immediately.
You can substitute with fresh chopped spinach or kale for a milder flavor.
Grated Parmesan cheese works well as a direct 1:1 replacement.
Use an equal amount of low-sodium vegetable broth or water with a squeeze of lemon juice.
Stir in a can of rinsed cannellini beans or some grilled chicken breast to make the meal more filling.
Increase the amount of crushed red pepper flakes to 1/4 teaspoon for those who enjoy more heat.