Rapini Rotini

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* Exported from MasterCook *

 

Rapini Rotini

 

Recipe By :Robin Robertson

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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8 ounces fresh rapini

1/4 cup extra-virgin olive oil

1 garlic clove -- minced

salt

1/4 teaspoon red pepper flakes

1/3 cup oil-cured black ripe olives -- pitted

1 pound rotini

freshly grated Parmesan or soy Parmesan

cheese

 

Trim the thick stems from the rapini and coarsely chop. Blanch for 2 minutes,

drain, and set aside. Heat 2 tablespoons of the oil in a large skillet over

medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the

rapini, salt to taste, and red pepper flakes. Cook, stirring frequently, until

the rapini is tender, about 5 minutes. Add the olives and keep warm over low

heat. Cook the rotini in a large pot of salted boiling water, stirring

occasionally, until it is al dente, about 8 to 10 minutes. When the pasta is

cooked, drain it and place in a large serving bowl. Add the rapini and

remaining olive oil, and toss to combine. Serve immediately, with a bowl of

grated cheese to pass at the table.

 

Other Pasta Choices: rotelle or other curly pasta

 

Source:

" Pasta For All Seasons "

Copyright:

" 2000 by Robin Robertson "

 

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Per Serving (excluding unknown items): 591 Calories; 21g Fat (31.9% calories

from fat); 15g Protein; 85g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol;

717mg Sodium. Exchanges: 5 1/2 Grain(Starch); 0 Vegetable; 4 Fat.

 

NOTES : Also called broccoli rabe, rapini is an assertive green that stands up

to garlic and olives. It is a popular vegetable throughout Italy, especially in

the Apulia region, where it is traditionally paired with orecchiette. For a

more substantial dish, add a can of cannellini beans.

Nutr. Assoc. : 0 0 0 0 0 0 0 0