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Pasta with Rapini and Garlicky Tomato Sauce

Pasta with Rapini and Garlicky Tomato Sauce Pasta with Rapini and Garlicky Tomato Sauce Pasta with Rapini and Garlicky Tomato Sauce

This flavourful dish takes no time to prepare, and it fills you up and provides you with all kinds of goodness.













Trans-fat Free, High Fiber


6 ounces pasta, fusilli
or any pasta you have on hand
2 tablespoons olive oil
4 cloves garlic
1 pound rapini (broccoli rabe)
rapini, cut into bite-size pieces, 1-inch
1 ½ cups tomatoes, canned
with juice
¼ teaspoon basil
¼ teaspoon oregano
teaspoon rosemary leaves
dried, or 1 sprig fresh one
1 x red pepper flakes
to taste
1 x salt and black pepper
to taste
3 each scallions, spring or green onions
1 clove garlic
finely chopped
1 tablespoon lemon juice
or to taste
¾ cup Parmesan cheese


Bring a large pot of salted water to a boil, add the pasta and cook until desired consistency, about 12 minutes.

Add the rapini into the boiling water 4 to 5 minutes before the pasta is cooked.

Reserve ½ cup cooking water, and drain pasta. Then return to the pot and cover with a lid.

Meanwhile heat the olive oil in a medium size saucepan over medium high heat until hot.

Add the garlic, and cook until very fragrant, about 1 minute.

Pour the canned tomato into the pot along with herbs and red pepper flakes.

Bring to a boil and let simmer for about 5 minutes.

Season to taste with salt and black pepper.

Remove from the heat, and transfer the sauce into the pasta pot.

Gently toss until combined.

Stir in the scallions, garlic, lemon juice and ½ cup Parmesan cheese.

Season with more salt, black pepper and lemon juice if needed.

Divide among two serving plates, and sprinkle with remaining Parmesan cheese on top.

Serve warm.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 364g (12.8 oz)
Amount per Serving
Calories 65535% of calories from fat
 % Daily Value *
Total Fat 25g 39%
Saturated Fat 9g 43%
Trans Fat 0g
Cholesterol 33mg 11%
Sodium 843mg 35%
Total Carbohydrate 27g 27%
Dietary Fiber 6g 22%
Sugars g
Protein 57g
Vitamin A 12% Vitamin C 51%
Calcium 54% Iron 32%
* based on a 2,000 calorie diet How is this calculated?


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