1 lb of broccoli raab, cleaned, ends trimmed, and cut into thirds
1 lb of dry fusilli pasta
2 TBS olive oil
1 small onion, finely chopped
2 cloves garlic, crushed
Juice from 1/2 lemon
1/2 cup dry white wine
1 cup vegetable broth, warmed
Sea salt and pepper to taste
Fresh parmesan cheese, shaved
Extra virgin olive oil
Cook the pasta according to package directions.
Drain and reserve about a cup of the pasta water.
Warm the 2 TBS of olive oil in a sauté pan.
Add the garlic and onion.
Cook until the onion is tender; do not burn the garlic.
Add the broccoli raab and sauté until tender..
Remove from pan and set aside.
Pour wine into sauté pan and reduce to 1/4 cup.
Add warm broth and lemon, bring to boil then simmer until it begins to thicken.
Return broccoli raab to pan and add the cooked pasta.
Toss all together.
If the mixture is dry, add a small amount of the pasta water until desired consistency.
Transfer to a warm bowl and top with shaved cheese.
Drizzle extra virgin olive oil on top and serve immediately