Braised Greens & Pasta - 2 Guiding Stars
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Two Guiding Stars icon Two Guiding Stars indicate better nutritional value.

Although we recommend broccoli rabe as a nice winter green, this recipe will work equally well with your favorite dark leafy greens. Chard, kale, spinach—they all work with the simple, flavorful spices of this easy, veggie-heavy weeknight meal for all seasons.


  • 2 tablespoons olive oil
  • 1 large shallot, thinly sliced
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 tablespoon dried red chili flakes
  • 2 medium cloves garlic, thinly sliced
  • 1 bunch broccoli rabe, trimmed and chopped
  • 4 cups low-sodium chicken broth
  • 3 cups whole grain penne
  • 2 tablespoons fresh squeezed lemon juice
  • 2 tablespoons Pecorino-Romano cheese, grated


  1. Heat the oil in a skillet until shimmering. Add the shallots, salt and chili flakes and cook until softened. Add the garlic and cook until fragrant.
  2. Add half the broth and broccoli rabe and stir until the rabe wilts. Add the rest of the rabe and broth and cook down.
  3. Stir in the pasta. Bring to boil, then reduce to a simmer. Allow to cook until most of the liquid has been absorbed and the pasta is cooked. Stir in the lemon juice and garnish lightly with cheese.
Nutritional analysis per serving: Calories 380; Total Fat 9g (12% Daily Value); Saturated Fat 2g (10% DV); Trans Fat 0g; Cholesterol 2mg (0% DV); Sodium 735mg (32% DV); Total Carbohydrate 64g (23% DV); Dietary Fiber 8g (29% DV); Total Sugars 2g; Includes 0g Added Sugars (0% DV); Protein 16g; Vitamin D 0% DV; Calcium 8% DV; Iron 20% DV; Potassium 8% DV; Manganese 120% DV; Vitamin K 80% DV; Niacin 60% DV.
Recipe by Guiding Stars at
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