Cardiac Nutrition and Recipes: Eating, Cooking, and Living the Heart Healthy Way. Learn to Manage Your Heart Disease Through Diet, Exercise, and Lifestyle Changes & More!



Search Articles:


 Heart Disease
- Wellness & Nutrition
- Heart Healthy Recipes

Board Review
- General Surgery Board Review
- ABSITE High Yield Review
- Surgery SHELF Exam Review
- CT Board Review
- CT Oral Board Review
- Cardiology Board Review

 Online Store
- Buy Books Online
- Eating for Healthy Heart
- Understanding Heart Disease
- High Blood Pressure & Stroke


 Contact Us
 About This Site

Nutrition Information Printer Friendly Version Send to a Friend

Linguine with Broccoli Rabe

by Pierre S. Aoukar, MD
Posted: March 13

Servings: 4


2 pounds broccoli rabe
1-1 ˝ cups Marinara Sauce
2 Tb. extra virgin olive oil
10 cloves fresh garlic, thinly sliced
˝ tsp. crushed red pepper flakes

1 pound dried linguine


1. Begin boiling water before you start prepping. When water boils add pasta and cook until al-dente. When you bite into the pasta it still bites back just a little bit.

2. Wash the broccoli rabe and cut each stem into thirds. Set aside. Meanwhile, five minutes before the pasta is done, in a hot skillet or sauté pan, add oil, chili flakes and garlic. Cook until garlic just starts to brown. Add the broccoli rabe and cook until it turns a bright green color. Add enough marinara sauce (you can run the marina sauce through the food mill or food processor so there are no pieces of onion or tomato) that you give the dish some added color, but not so much that the broccoli is drowning in sauce. When the sauce comes up to temperature, turn off the burner. Serve the broccoli over the linguine in a large bowl or individual plates.

Linguine with Broccoli Rabe , The Recipes of Dr. Aoukar


(c) by Dr. Freeman. All Rights Reserved. | Terms Of Use | Privacy Notice