4 Serves
45 Mins
Trim the woody ends from the broccoli and broccoli rabe. Bring a large pot of water to a boil and blanch the broccoli for 3-4 minutes until tender-crisp, then drain and set aside.
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ItalianVitamin E
5 mg / 15 mgVitamin K
409 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
16 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
396 µg / 400 µgCalcium
791 mg / 1,300 mgIron
13 mg / 18 mgMagnesium
398 mg / 420 mgPhosphorus
699 mg / 1,250 mgPotassium
2574 mg / 4,700 mgSodium
1572 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
55 µg / 55 µgFiber
17 g / 28 gSugar
5 g / 50 gSaturated Fat
5 g / 20 gCholesterol
46 mg / 300 mgCaffeine
0 mgNet Carbs
45 gAlcohol
0 g
In a large frying pan, heat olive oil over medium heat. Add the minced garlic, red pepper flakes, and chopped tomatoes, sautéing until the tomatoes soften and the garlic becomes fragrant.
Add the blanched broccoli and broccoli rabe to the frying pan. Stir in the anchovy fillets and continue to cook on low heat.
Cook the spaghetti in a separate pot of boiling water according to package directions. Before draining, reserve a cup of the starchy pasta water.
Add the reserved pasta water to the vegetable mixture in the frying pan to create a light sauce. Toss the cooked spaghetti into the pan to coat thoroughly.
On a serving plate, drizzle olive oil and sprinkle a layer of grated Romano cheese. Top with the pasta mixture, finish with a final drizzle of olive oil, a squeeze of fresh lemon juice, and additional Romano cheese.
36
g145
g37
g
Italian
Italian