Ballet Beautiful: Transform Your Body And Gain The Strength, Grace And Focus Of A Ballet Dancer - Plot & Excerpts
Do they love broccoli rabe! Once I tried it, I realized that I love it too! It’s now a staple of our weekly meals. The leafy dark greens are full of vitamins, antioxidants, fiber, and calcium. Look for it as a side when eating at Italian restaurants. 1 box whole-wheat pasta (spaghetti or your favorite kind) 1 head broccoli rabe 2 large, vine-ripened, organic tomatoes 1 head garlic 1 teaspoon red pepper flakes 1 lemon Organic mixed salad greens ½ red onion, chopped 1 tablespoon olive oil Freshly ground sea salt and pepper Parmesan cheese, for garnish 1. Boil the spaghetti for five minutes or until almost cooked—al dente. Drain, reserving a quarter-cup of the water. 2. Rinse and chop the broccoli rabe and tomatoes. Chop the garlic and sauté over medium-high heat until golden brown. 3. Slowly add the broccoli rabe to the olive oil and garlic, stirring as you go. Turn the heat down to medium and add the quarter-cup of pasta water and the pepper flakes. Stir, then cover for three minutes.
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