Entries from The Amateur Gourmet tagged with 'penne'
Penne with Broccoli Rabe
Broccoli rabe is usually the first thing I buy at the farmer's market when the weather gets warmer. It's a transitional vegetable: something that bridges us from the dark and murky vegetables of winter to the bright and sprightly vegetables of summer. Raw, it tastes rather fresh and green, but cooked, it takes on all these wonderful qualities--it becomes bitter and complex and, as Lydia Bastianich says when she cooks with it on this old episode of Julia Child: "almondy."...
