2 pounds broccoli rabe, ends trimmed and cut across into 1" pieces
1 pound penne or whole wheat pasta
4 teaspoons veggie stock, divided
6 tablespoons raisins
8 cloves garlic, peeled and minced
4 tablespoons water
1/2 teaspoon dried red pepper flakes
2 teaspoons fresh lemon juice
2 teaspoons salt
freshly ground pepper, to taste
1. Bring a large pot of lightly salted water to the boil. Add the broccoli and blanch for 1 minute. Drain and pat dry. Bring another large pot of salted water to the boil. Add pasta and cook until al dente.
2. Meanwhile, heat 2 teaspoons of the veggie stock in a large nonstick skillet over medium heat. Add the raisins and cook, tossing frequently, until lightly toasted. Add the garlic and cook, stirring constantly for 30 seconds. Add the broccoli, the water and the red pepper and cook until tender (about 5 minutes).
3. Drain the pasta and add the broccoli mixture, the remaining veggie stock, the lemon juice, salt and peeper, to taste. Toss combine. Divide to about 4 plates and serve.
Source of recipe: Recipe adapted from a NYT article by Molly ONeill.'