Penne with Broccoli Rabe & Olives

If there's one thing I try to avoid at all costs, its overcooking vegetables. You know... there's that whole English cooks =overcooked vegetables myth. Alas, my first recipe with Broccoli Rabe involved overcooking it.

The Broccoli Rabe (aka Rapini) was a Farmers Market find. Although the vendor recommended stir-fry, I almost made a pizza, but then opted for pasta at the last minute. I followed this recipe from Suite 101.com but used feta instead of Parmesan and kalamata olives. Unusually, I wished I hadn't researched this particular subject as it resulted in a misjudgment. "Bitter" was the main word to describe Broccoli Rabe and although I tried it raw and thought it had an afterkick, it didn't strike me as particularly bitter. I parboiled the Broccoli Rabe for 2-3 minutes, per the recipe. As I watched it drain in a colander, I thought, hmmm...better stop the cooking... so I rinsed it with cold water. Alas, it was still overcooked in the final dish. Next time, I'll parboil for 1 minute and make up as needed at the saute stage.

Still, I think you'll agree, it makes a sumptuous and classically beautiful pasta dish with kalamata olives and feta.