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Mediterranean Rapini Pasta

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Mediterranean Rapini Pasta

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

Amount Measure Ingredient Features
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
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1 small yellow onion
peeled and chopped
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2 cups mushrooms
cremini or white button, sliced
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2 cloves garlic
peeled and finely chopped
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¼ cup sundried tomatoes
packed in olive oil
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2 tablespoons olive oil, extra-virgin
from sun-dried tomatoes
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2 tablespoons kalamata olives
pitted and chopped
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½ tablespoon capers
rinsed, and roughly chopped
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2 tablespoons parsley leaves
fresh
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1 tablespoon lemon juice
or to taste
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¼ cup feta cheese
crumbled
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¼ cup walnuts
toasted and chopped, optional
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salt and black pepper
to taste
* Camera

Ingredients

Amount Measure Ingredient Features
173.4 ml/g pasta, fusilli
preferably whole wheat
1 bunch rapini (broccoli rabe)
rapini, tough ends chopped, and cut into 1-inch pieces
*
15 ml olive oil
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1 small yellow onion
peeled and chopped
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473 ml mushrooms
cremini or white button, sliced
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2 cloves garlic
peeled and finely chopped
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59 ml sundried tomatoes
packed in olive oil
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3E+1 ml olive oil, extra-virgin
from sun-dried tomatoes
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3E+1 ml kalamata olives
pitted and chopped
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7.5 ml capers
rinsed, and roughly chopped
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3E+1 ml parsley leaves
fresh
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15 ml lemon juice
or to taste
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59 ml feta cheese
crumbled
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59 ml walnuts
toasted and chopped, optional
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1 x salt and black pepper
to taste
* Camera

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 Arrow up button

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Nutrition Facts

Serving Size 279g (9.8 oz)
Amount per Serving
Calories 69545% 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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