Rigatoni with Broccoli Rabe, Pine Nuts and Raisins

Ingredients:

12 ounces whole-wheat rigatoni (or other short, hollow-tubed pasta)

3 large garlic cloves, minced

1 tablespoon extra-virgin olive oil

1 bunch (about 1 pound) broccoli rabe, chopped

½ cup chicken or vegetable broth

¼ cup raisins or currants

3 tablespoons freshly squeezed lemon juice

1 teaspoon crushed red pepper flakes

1/3 cup freshly grated Parmesan cheese

¼ cup chopped fresh basil

2 tablespoons pine nuts, toasted

Cooking Instructions:

1. In a large saucepan filled with salted water, cook pasta according to package directions.  Meanwhile, in a large, deep skillet over medium-high heat, cook garlic in hot oil for 30 seconds.

2. Add broccoli rabe, broth, raisins or currants, lemon juice and red pepper flakes; sauté for 5 minutes, or until broccoli rabe is crisp-tender.

3. Season to taste with salt.  Drain pasta and toss with broccoli rabe.  Sprinkle with cheese, basil and pine nuts.

Notes:

Yield: 4 servings
Nutrition information: 440 calories, 10 g fat, 75 g carbohydrate, 20 g protein

Source:  Fitness Magazine, December 2005