My Pasta Rabe
Yield
6 servingsPrep
15 minCook
15 minReady
30 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
olive oil
|
|
| 4 | large |
garlic cloves
minced |
*
|
| 1 | medium |
onions
chopped |
|
| 1 | cup |
mushrooms
sliced |
|
| 4 | cups |
rapini (broccoli rabe)
|
* |
| 9 | ounces |
pasta, linguine
fresh, cooked |
|
| ¾ | cup |
Parmesan cheese
or romano |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
olive oil
|
|
| 4 | large |
garlic cloves
minced |
*
|
| 1 | medium |
onions
chopped |
|
| 237 | ml |
mushrooms
sliced |
|
| 946 | ml |
rapini (broccoli rabe)
|
* |
| 260.1 | ml/g |
pasta, linguine
fresh, cooked |
|
| 177 | ml |
Parmesan cheese
or romano |
|
Directions
Sauté garlic, onion and mushrooms in olive oil, until golden.
Wash and chop the broccoli rabe (rappini).
Steam over boiling water for 5 minutes.
Toss with cooked pasta, sautéed garlic mixture and grated cheese.
