Rapini with Spaghetti

• 1 bunch broccoli rabe (rapini)

• 1 head or bunch sprouting broccoli

• 1 sweet red pepper, thinly sliced

• 1/2 lb. spaghetti

• 1 tablespoon minced garlic

• 6 tablespoons olive oil

• 2 cups water or chicken stock

• 2 tablespoons butter

• salt and fresh black pepper, to taste

• Parmesan cheese

Wash broccoli rabe and sprouting broccoli, cut into 2-3 inch pieces, set aside. Break spaghetti into 2-3 inch pieces. In a large sauté pan, cook garlic in olive oil over low heat for 2 minutes. Add pepper slices, broccoli rabe, sprouting broccoli, spaghetti and water or stock.

Turn to medium heat, cover and cook, stirring frequently for 10 minutes, adding additional liquid if necessary. When broccoli is tender and spaghetti is cooked al dente, remove the cover, reduce any liquid, then add butter, seasonings and Parmesan cheese.