Casarecce Pasta With Broccolini Rabe

Name: Casarecce Pasta With Broccolini Rabe
Prep time: 7 min
Cook time: 22 min
Total time: 29 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 2 cups casarecce (uncooked); 1 cup broccolini rabe (Save about 3 leaves but remove the rest); 1½ tsp extra virgin olive oil; ¼ tsp salt (optional); 7 leaves basil (fresh is better); ½ cup curly parsley (loosely packed, fresh is better); 8 leaves mint (fresh is better); 1½ tsp salt; ½ tsp black pepper (optional); 1 tsp water; 2 Tbsp butter (I prefer grass fed butter.); 1½ Tbsp garlic (finely shredded); ¼ cup extra virgin olive oil; 1½ tsp lemon juice; 3 Tbsp panko bread crumbs (Homemade); ¼ tsp red pepper flakes (optional)

Casarecce pasta with broccolini rabe is a simple Italian-style dish where tender spiral pasta is combined with blanched broccolini rabe and finished with a fragrant herb butter sauce made from fresh basil, parsley, and mint.

🌍Indian 🏷️How to use casarecce pasta 🏷️Pasta recipe

Total

29 min

Servings

3

Difficulty

Hard

Est. Cost

$29–$48

Recipe Source

View original recipe

From Healingtomato

Ingredients

2 cups casarecce (uncooked)
1 cup broccolini rabe (Save about 3 leaves but remove the rest)
1½ tsp extra virgin olive oil
¼ tsp salt (optional)optional
7 leaves basil (fresh is better)
½ cup curly parsley (loosely packed, fresh is better)
8 leaves mint (fresh is better)
1½ tsp salt
½ tsp black pepper (optional)optional
1 tsp water
2 Tbsp butter (I prefer grass fed butter.)
1½ Tbsp garlic (finely shredded)
¼ cup extra virgin olive oil
1½ tsp lemon juice
3 Tbsp panko bread crumbs (Homemade)
¼ tsp red pepper flakes (optional)optional

16 Ingredients

Delivery in as fast as one hour.^*

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Cook the pasta according to instructions and make sure its tender
2
Preheat oven to 350°
3
Mix oil, salt and broccolini rabe in a bowl
4
Spread it out on a baking tray and bake for no more than 5 minutes
5
In a food processor, blend the fresh herbs, water, salt and pepper
6
On the stove top, heat a heavy bottom pan for 30 seconds
7
Add the butter and oil
8
When it melts, add the garlic and sauté for about 30 seconds on low heat
9
Add the blended herbs
10
Mix well and add the lemon juice
11
In a large bowl, add the pasta and the roasted broccolini rabe
12
Pour the herb butter sauce but keep very little of it in the pan
13
Place the pan back on the stove and add the 3 rabe leaves you saved
14
Cook for about 30 seconds on low. Don't burn them
15
Transfer the leaves to the pasta bowl and mix well
16
Add the panko bread crumbs and red pepper flakes

Was this recipe helpful?

Tips & Notes

Pro tips

Reserve the pasta water before draining—add 1-2 tablespoons to the herb mixture to help emulsify the butter sauce and coat the pasta evenly.
Tear or roughly chop the fresh herbs just before tossing to preserve their aromatic oils and prevent bruising.
Taste and adjust salt carefully since the optional salt in the recipe allows flexibility; start with less as the pasta cooking water may contribute saltiness.
Use fresh herbs rather than dried for this dish—dried herbs won't deliver the bright, delicate flavor the simple sauce depends on.

Substitutions

broccolini rabe → regular broccoli florets (milder flavor, slightly longer cooking)
extra virgin olive oil → unsalted butter (richer mouthfeel, adjust quantity to taste)
fresh basil + parsley + mint → fresh oregano + dill (different but complementary herb profile)

Storage & make-ahead

Serve immediately for best results; leftover pasta may be refrigerated in an airtight container for up to 2 days, though the sauce may separate.

Common Questions

Can I use regular broccoli instead of broccolini rabe?

Yes, regular broccoli works as a substitute, though broccolini rabe has a more delicate stem and slightly bitter flavor that pairs better with the herb sauce.

Should I blanch the broccolini rabe before adding it to the pasta?

The recipe calls for about 3 leaves remaining, suggesting the greens are lightly cooked or wilted into the warm pasta rather than blanched separately.