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Mediterranean Rapini Pasta

 
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Looking for delicious rapini recipes? This one should be on your to-do list. The sun-dried tomatoes, capers, black olives, and feta cheese bring the Mediterranean flavour right onto your plate.

Yield

2

servings

Prep

15

min

Cook

15

min

Ready

30

min

Low Cholesterol, Trans-fat Free, High Fiber
 

Ingredients

6 ounces pasta, fusilli
preferably whole wheat
1 bunch rapini (broccoli rabe)
rapini, tough ends chopped, and cut into 1-inch pieces
*
1 tablespoon olive oil
1 small yellow onion
peeled and chopped
2 cups mushrooms
cremini or white button, sliced
2 cloves garlic
peeled and finely chopped
¼ cup sundried tomatoes
packed in olive oil
2 tablespoons olive oil, extra-virgin
from sun-dried tomatoes
2 tablespoons kalamata olives
pitted and chopped
½ tablespoon capers
rinsed, and roughly chopped
2 tablespoons parsley leaves
fresh
1 tablespoon lemon juice
or to taste
¼ cup feta cheese
crumbled
¼ cup walnuts
toasted and chopped, optional
salt and black pepper
to taste
*

Directions

Bring a large pot of salted water to a boil.

Add the pasta and cook until desired constancy, 10 to 12 minutes.

Reserve the cooking water, and drain pasta in a colander.

Pour the cooking water back to the pot, and blanch rapini for about 3 minutes or until tender and brightly green.

Drain well and rinse under cold water and drain again.

Rinse the pot and dry it, then return the pasta and rapini to the now-empty pot.

Meanwhile heat the olive oil in a medium-size nonstick skillet over medium heat until hot.

Add the onions, and cook until the onions are softened and browned, about 5 minutes.

Stir in the mushrooms, and cook for another 3 to 5 minutes or until the mushrooms start to brown, and have lost some of the moisture.

Add the garlic, and cook for another 1 minutes.

Season to taste with salt and black pepper.

Remove from the heat, and transfer the mushroom mixture into the pot with pasta and rapini.

Add the sun dried tomatoes with olive oil, olives, capers, parsley, lemon juice to taste and feta cheese.

Gently toss to combined, and season to taste with salt and black pepper id desired.

Divide between two serving plates, and top with toasted walnuts if desired.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 279g (9.8 oz)
Amount per Serving
Calories 69545% of calories from fat
 % Daily Value *
Total Fat 35g 54%
Saturated Fat 6g 32%
Trans Fat 0g
Cholesterol 17mg 6%
Sodium 494mg 21%
Total Carbohydrate 26g 26%
Dietary Fiber 7g 26%
Sugars g
Protein 43g
Vitamin A 9% Vitamin C 29%
Calcium 17% Iron 29%
* based on a 2,000 calorie diet How is this calculated?

 

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