Linguine With Broccoli Rabe

• 1 16 ounce package linguine or spaghetti
• 2 bunches broccoli rabe (about 1 pound each) or 2 bunches watercress
• 3 tablespoons olive or salad oil
• 2 garlic cloves, sliced
• 1 13 3/4 to 14 1/2 ounce can chicken broth
• 1/4 teaspoon crushed red pepper
• grated parmesan cheese (optional)

1. In saucepan prepare linguine as label directs, using 2 teaspoons salt in water. Drain liguine, return to sauce pot.
2. Meanwhile cut off root ends and discard outer leaves from broccoli rabe (if using watercress discard any very tough stems) Rinse and drain well.
3. In 12 inch skillet over medium high heat add hot oil or salad oil cook garlic until very lightly browned. Add broccoli rabe or watercress and 1/4 teaspoons slat and cook stirring frequently until broccoli rabe is tender crisp ( or watercress just wilts)
4. Stir chicken broth into linguine in saucepot over high heat, heat to boiling. Add broccoli rabe or watercress to linguine, gently toss to mix well. Sprinkle with crushed red pepper. if you like serve with parmesan cheese

linguine, broccoli rabe, olive, garlic, chicken broth, red pepper, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/linguine-with-broccoli-rabe-50161586 (may not work)