Linguine With Broccoli Rabe, Bacon, and Corn

Linguine With Broccoli Rabe, Bacon, and Corn
Dana Gallagher

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Serves 4
preparation
15
minutes
cooking
25
minutes

Ingredients

1
pound
linguine
4
slices bacon, diced
1
clove garlic, finely diced
1
bunch broccoli rabe, ends trimmed and stalks cut into 1-inch pieces
1
14.5-ounce can low-sodium chicken broth
1
cup
corn kernels, fresh (from 2 ears) or frozen
1 1/2
teaspoons
kosher salt
1/4
teaspoon
black pepper
2
tablespoons
unsalted butter (optional)
1/2
cup
(2 ounces) grated Parmesan

Directions

  1. Cook the linguine according to the package directions; drain.
  2. Meanwhile, in a large saucepan, over medium heat, fry the bacon until crisp, about 4 minutes.
  3. Transfer the bacon to a paper towel. Spoon off and reserve all but 1 tablespoon of the drippings.
  4. Add the garlic and broccoli rabe to the pan and toss. Add the broth and bring to a boil.
  5. Reduce heat and simmer until the broccoli rabe is tender, about 3 minutes. Stir in the corn, salt, pepper, and either the reserved drippings or butter.
  6. Add the linguine and toss. Heat until warmed through, about 3 minutes. Remove from heat. Sprinkle with the Parmesan and bacon and toss.
Sara Quessenberry
September 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 18 %
  • Fat 13 g
  • Sat Fat 2 g
  • Cholesterol 15 mg
  • Sodium 1,563 mg
  • Carbohydrate 97 g
  • Fiber 7 g
  • Sugar 4 g
  • Protein 31 g
What does this mean? See Nutrition 101.

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