Pasta with Broccoli Raab and Garlic Prep Time: 5 minutes Cook Time: 20 minutes Servings: 4 Ingredients - 8 ounces pasta, any short kind - 1 pound broccoli raab - 10 cloves garlic, thinly sliced (cooking will mellow the flavor - use plenty) - 2 tablespoons olive oil - 2 ounces freshly grated parmigiano reggiano or other good cheese - salt    This quick, tasty dish features broccoli raab, an Italian favorite. Although it looks similar to regular broccoli, it is unrelated and tastes quite different--slightly bitter, with a little "bite" which pairs perfectly with garlic and grated cheese.   Directions Bring to a boil 3 quarts water with 1 tablespoon salt. While water heats, rinse broccoli raab and trim off any dried or tough stem ends. (All parts of the plant--stems, leaves, buds are good, but thick stems should be peeled.) Drop raab into boiling water and cook for 2-3 minutes (several minutes longer for large stems). Lift out with tongs or slotted spoon and	1

	drain, leaving water on heat. Add pasta to boiling water and cook according to package directions. While pasta cooks, heat oil in a skillet (medium heat). Add garlic, stirring occasionally, and cook for 2 - 3 minutes without browning. While garlic cooks, chop raab into 2 inch lengths. Add to garlic, stir to mix well, and cook until raab is just tender--a few minutes. Salt to taste. Drain pasta and put in serving dish, topped with raab and garlic. Sprinkle cheese on top of pasta or serve along side.	2