On Sat, 29 Jan 2005 20:06:08 -0500, "Dee Randall"
<deedoveyatshenteldotnet> wrote:

> When you make broccoli rabe with penne, you will not have an extra pot to
> clean, because you use the pot that you blanched the rabe in to cook your
> penne in.
> I was very skeptical about these instructions, so my husband made it. We
> have used this recipe numerable times and have not had bitterness with the
> rabe.
>
> "In a large pot, heat salted water to boiling. Meanwhile, rinse Broccoli
> Rabe and drain. Trim bottoms of stems. Cut stalks crosswise into 2-inch
> pieces. Drop Broccoli Rabe into boiling salted water and blanch for 1-2
> minutes. Lift Broccoli Rabe out with slotted spoon and place in colander or
> strainer. Reserve water to cook the pasta."

How do you finish it off?

sf