Linguine with Broccoli Rabe, Bacon, and Corn

Linguine with Broccoli Rabe, Bacon, and Corn
Photo by Ngoc Minh Ngo

Ingredients

  • 1 14.5-ounce can low-sodium chicken broth
  • 2 tablespoons unsalted butter (optional)
  • 1 clove garlic, finely diced
  • 1 pound linguine
  • ¼ teaspoon black pepper
  • ¼ teaspoon black pepper
  • 1 14.5-ounce can low-sodium chicken broth
  • + 12 more ingredients
    • 1 ½ teaspoons kosher salt
    • 1 cup corn kernels, fresh (from 2 ears) or frozen
    • 1 pound linguine
    • 4 slices bacon, diced
    • 1 bunch broccoli rabe, ends trimmed and stalks cut into 1-inch pieces
    • ½ cup (2 ounces) grated Parmesan
    • ½ cup (2 ounces) grated Parmesan
    • 1 ½ teaspoons kosher salt
    • 1 clove garlic, finely diced
    • 1 cup corn kernels, fresh (from 2 ears) or frozen
    • 4 slices bacon, diced
    • 1 bunch broccoli rabe, ends trimmed and stalks cut into 1-inch pieces

Cook the linguine according to the package directions. Meanwhile, in a large saucepan, over medium heat, fry the bacon until crisp, about 4 minutes. Transfer to a paper towel. Spoon off all but 1 tablespoon of the drippings from the pan, reserving the rest. Return pan to medium heat, add the ga...

View full recipe at My Recipes

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