Broccoli Rabe with Orecchiette
from http://www.chefscatalog.com/

3 tablespoons extra virgin olive oil
1-1/2 tablespoon chopped garlic
1 medium onion, diced
1 large bunch of broccoli rabe
2 tablespoons lemon zest, minced
1/2 teaspoon dry basil
1/2 teaspoon oregano
1/4 teaspoon chili pepper flakes
Salt and pepper to taste
1 pound orecchiette, or pasta of choice, cooked

Cook orecchiette according to directions. Drain the water and set aside.

In a sauté pan over medium heat, add the olive oil, chopped garlic and onion. Sauté until onion is translucent.

Rough chop the broccoli rabe on a cutting board with a knife, discarding the long woody stems.

Add chopped broccoli rabe to pan and sauté 5 to 10 minutes until broccoli rabe had wilted, stirring often.

Add lemon zest, basil, oregano and pepper flakes.

Allow any juices released to cook off.

Season with salt and pepper to taste.

Add cooked pasta and toss to combine. Serve hot.

Serves 4