Orecchiette with broccoli rabe

adapted from Deborah Madison’s Vegetarian Cooking for Everyone

Ingredients:
1 bunch broccoli rabe
12 ounces orecchiette (ear shaped pasta)
4 tablespoons olive oil plus
salt
3 garlic cloves, thinly sliced
½ teaspoon red pepper flakes
finely grated parmesan
lemon wedges
capers

Bring a big pot of water to boil. Add the broccoli rabe and cook for 3 minutes. Remove with a strainer and chop. Salt the water and cook the pasta in it.

Meanwhile, warm the oil with the garlic and pepper flakes in a wide skillet over medium heat until fragrant. Add the rabe and cook gently. Drain the pasta and add it to the greens. Toss with more olive oil and capers if desired. Serve topped with grated cheese and with lemon on the side.