• 1 bunch of broccoli rabe, stems removed 
• 1 onion, diced
• 2 cloves of garlic, minced
• anchovy paste 
• 1/4 cup freshly grated parmesan
• 1 Tablespoon olive oil

• 4 lbs. butternut squash, peeled, halved, seeded, cut crosswise into 1/4-inch-thick slices
• 3 tablespoons olive oil plus more
• Kosher salt, freshly ground pepper
• 2 pounds broccoli rabe (rapini), tough stems removed
• Crushed red pepper flakes
• 1 pound fresh mozzarella, coarsely grated
• 1 pound whole-milk ricotta
• 1 cup finely grated Parmesan
• 1 tablespoon finely grated lemon zest
• 2 teaspoons minced fresh sage
• 1 teaspoon minced fresh rosemary

Directions:

_______________________________________________

 Ingredients:

• 1 bunch broccoli rabe, trimmed and cut into 1-inch pieces
• 1/2 cup uncooked fusilli pasta
• 3 tablespoons olive oil
• 2 cloves garlic, roughly chopped
• salt and ground black pepper to taste
• 1 sprig fresh rosemary (optional)
• 1/2 teaspoon dried Italian herb mix, or to taste
• 1/4 teaspoon crushed red pepper flakes, or to taste
• 1/4 cup white wine
• 1 (14.5 ounce) can diced tomatoes
• 2 green onions, sliced
• 1 clove garlic, minced
• 2 teaspoons grated Parmesan cheese, or to taste

1. Fill a saucepan with enough water to cover the broccoli rabe, sprinkle in some salt, and bring the salted water to a boil. Stir in the broccoli rabe, and cook until bright green and just starting to become tender, about 2 minutes; drain the rabe, and cool in a bowl of ice water to stop the cooking process. Drain well, and pat dry with paper towels.
2. Fill a pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fusilli, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
3. While the pasta is cooking, heat the olive oil in a saucepan over medium heat, and cook and stir the 2 roughly-chopped garlic cloves until they start to turn translucent, about 2 minutes; sprinkle with salt and black pepper, and stir in rosemary sprig, dried Italian herb mix, and crushed red pepper flakes.
4. Stir in the blanched rabe, white wine, and tomatoes; remove rosemary sprig, and bring the mixture to a boil. Mix in the cooked fusilli pasta, green onions, and 1 minced clove of garlic; simmer for 1 more minute, and serve topped with a sprinkle of Parmesan cheese.