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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. 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. 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. 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.
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