Receipe Yield: 2-3 servings
6 ounces whole wheat penne pasta
1 bunch broccoli rabe
4 garlic cloves, chopped
3 Tablespoons olive oil
1 Table spoon Worcestershire sauce
1 large carrot, cut into julienne
1 small egg plant, cut into cubes
2 Tablespoons red pepper flakes
1 Tablespoons freshly ground black pepper
1 cup grated Parmigiano-Reggiano
Sait to taste
Bring a large pot of salted water to a boil and cook the pasta al dente. Drain pasta, reserve 1 cup of pasta water and set aside.
Cut the ends off broccoli rabe, coarsely chop it and add it to a pan. Add 2 cups of water to the pan. Cover the pan and bring the broccoli rabe to a boil. When the rabe is reduced down into the pan, salt it. Simmer the rabe for about 5 minutes until tender and no longer bitter. The color should remain deep green. Drain the rabe and reserve.
Heat olive oil in a pan over medium heat, add chopped garlic, crushed red pepper flakes and sauté for 2-3 minutes, stirring frequently. Add cubed egg plants and carrots to the pan and saute over high heat for 3-4 mintues or until it gets cooked. Also add Worcestershire sauce to the veggies.
Now add broccoli rabe mix well with other veggies in the pan. Add pasta with lots of grated Parmigiano-Reggiano cheese, salt and pepper, to your taste. Serve hot.