A few simple, but maybe unusual, ingredients create this impressive quick weeknight meal. The combination of parmesan cheese and lemon make it just as good hot as room temperature the next day for lunch.

We Provide
  • 5 Oz. Medium Shell Pasta
  • 1 Bunch Broccoli Rabe
  • 3 Oz. Shredded Parmesan Cheese
  • ½ Teaspoon Red Pepper Flakes
  • 1 Lemon
  • 2 Clove Garlic
  • ½ Cup Panko Bread Crumbs
  • 2 Tablespoons Butter
You Provide
  • Salt and Pepper
  • Olive Oil
  • Sauté Pan
  • Sauce Pan
  • Cutting Board
  • Chefs Knife
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Step 1

recipev48_1Fill sauce pan ¾ full with water. Place over high heat and bring to a boil. Once boiling, season with salt and add in the shell pasta. Boil for 8 minutes.

Step 2

recipev48_2Cut the broccoli rabe into ½ inch pieces. Dice or crush the garlic and set aside.

Step 3

recipev48_3While the pasta cooks, toast your bread crumbs. Melt butter in sauce pan over medium heat. Once melted, add in the panko bread crumbs, red pepper flakes and season with salt and pepper. Cook over medium heat for 3 minutes, stirring frequently, until toasty but not burnt. Remove bread crumbs and set aside.

Step 4

recipev48_4Place sauté pan back over medium heat and add 1 tablespoon olive oil. Once the oil in the pan starts to shimmer, add in the garlic and broccoli rabe. Toss to combine and season with salt and pepper. Cook the broccoli rabe over medium heat for 2 minutes.

Step 5

recipev48_5Once the shells are cooked through, use a slotted spoon to transfer the pasta into the sauté pan with the broccoli rabe. Squeeze the juice of half the lemon on top and add in half of the shredded parmesan cheese. Toss to combine, until the pasta is dry and the broccoli rabe is cooked through.

Step 6

recipev48_thmbTo plate, create a bed with the shells and broccoli rabe. Top with a sprinkle of seasoned bread crumbs and remaining parmesan cheese.



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