This is a quick and easy pasta dish that takes no longer to make than the time it takes to boil the spaghetti. It is a perfect introduction for those who haven’t tried broccoli rabe, but if you know you don’t like it, substitute spinach.

Serves 6.

1½ pounds spaghetti
1 large or 2 small bunches broccoli rabe, trimmed and coarsely chopped
1½ cups heavy cream
⅓ to ½ cup chicken or vegetable broth
¼ teaspoon ground nutmeg, or more to taste
1 teaspoon kosher salt
½ teaspoon black pepper
¾ cup freshly grated Parmesan cheese, plus more for garnish

1. Bring a large pot of water to a boil.

2. Add the spaghetti and cook for 5 minutes (it will not be done). Add the broccoli rabe and cook until the pasta is al dente, about 7 additional minutes. Drain and place in a large mixing bowl.

3. When you add the broccoli rabe to the pasta, place the cream and the broth in a small saucepan and bring to a boil over medium-high heat. Reduce the heat to medium, and cook, stirring occasionally, until the mixture has reduced by half, about 5 minutes.

4. Add the nutmeg, salt, pepper, and Parmesan cheese to the cream and stir well until blended. Pour over the spaghetti-broccoli rabe mixture and transfer to 6 heated shallow bowls. Serve immediately. Garnish with additional Parmesan cheese.

From The $50 Dinner Party: 26 Dinner Parties That Won’t Break Your Bank, Your Back, or Your Schedule (Simon & Schuster, 1998)