Date:    Thu, 14 Apr 94 21:11:48 EDT
 Pasta with Spicy Broccoli Rabe and Raisins
 (adapted from a NYT article by Molly O'Neill)
    2 bunches broccoli rabe (1 lbs each) ends tripped off and cut             
          across into 1 inch peices
    1 pound penne or whole wheat pasta
    4 teaspoons veggie stock
    6 tablespoons raisins
     8 cloves garlic (peeled and minced)
     4 tablespoons water
     1/2 teaspoon dried red pepper flakes
     2 teaspoons fresh lemon juice
     2 teaspoons salt
     freshly ground pepper
 Bring a large pot of lightly salted water to the boil.  Add the broccoli and
 blanch for 1 minute.  Drain and pat dry.  Bring another large pot of slated
 water to the boil.  Add pasta and cook until al dente.
 Meanwhile, heat 2 teaspoons of the veggie stock in a large nonstick skillet
 over med. heat.  Add the raisins and cooks, tossing frequently, until lightly
 “toasted”.  Add the garlic and cook, stirring constantly for 30 seconds.  Add
 the broccoli, the water and the red pepper and cook until tender (about 5
 Drain the pasta and add teh broccoli, the remaining veggie stock, the lemon
 juice, salt and peeper to taste.  Toss combine.  Divide about 4 plates and
 (adapted from the NYT Magazine, March 20 1994)