Rapini and Pasta

2012-08-13
  • Servings : 6
  • Prep Time : 10m
  • Cook Time : 10m
  • Ready In : 20m
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Nutritional Info

This information is per serving.

  • Calories

    225
  • Calories from Fat

    60
  • Total Fat

    7g
  • Saturated Fat

    1g
  • Trans Fat

    0g
  • Cholesterol

    15mg
  • Sodium

    460mg
  • Carbohydrates

    32g
  • Dietary Fiber

    5g
  • Sugar

    2g
  • Protein

    10g
  • Serving Size

    6 oz (170 g)

Pasta with vegetables like this recipe for Rapini and Pasta is a common southern Italian recipe, but don’t look for it on the menu at your local Italian-American restaurant. Like endive and other greens, rapini has a slightly bitter flavor and is an acquired taste.

Rapini, also known as cime di rapa in Italy and broccoli rabe in the United States, is a popular leafy green vegetable that produces small broccoli-like heads. It can be served alone as a side vegetable, combined with pasta, or added to split pea soup or pureed beans.

Rapini, is but a good source of vitamins A, C, K, and the minerals manganese, potassium, calcium, and iron. Potassium has the opposite affect of sodium reducing the affective amount of sodium from 460 mg to 310 mg.

Cook’s Tip

  • If you are on a low sodium diet or dislike anchovies, you can omit or reduce the amount of anchovies and serve the rapini and paste tossed with garlic sautéd in olive oil.
  • Cooking time for rapini can very from 5 to 10 minutes depending on the variety. To prevent overcooking the rapini,  you can remove it and cook the pasta in the same water. Add the cooked rapini back to the pan when the pasta is al dente or to desired texture.

 

Ingredients

  • 8 oz (225 g) long or short pasta
  • 1 lb. (450 g) rapini trimmed (about 2 bunches)
  • 1 tablespoon (15 ml) olive oil
  • 2 oz. (56 g) can low sodium anchovies, diced (optional)
  • 1 tablespoon (15 ml) capers (optional)
  • 1-2 (10 g) garlic cloves, minced or sliced
  • Romano or Parmesan cheese (optional)
  • 1 tablespoon (15 ml) kosher salt for cooking pasta

Method of Preparation

Step 1

In a large pan over high heat, bring about 4 quarts/liters of water to a boil.

Step 2

Meanwhile, trim the rapini retaining the tender leaves and flowerettes. Rinse with cold water and drain excess water.

Step 3

In a medium to large frying pan, add the olive oil, anchovies, capers and garlic. If you omit the anchovies, increase olive oil from 1 to 2 tablespoons (30 ml).

Step 4

When water comes to a boil, add salt if desired and the rapini, stir to submerge and cook, covered 2 to 4 minutes depending on the time required to cook the pasta. Add the pasta and cook per package directions until al dente.

Step 5

Over low heat, heat the garlic and anchovies stirring occasionally to break up the anchovies. Cook over low heat 4 to 5 minutes. Remove from heat if garlic begins burning. Do not burn the garlic or it will be bitter.

Step 6

Drained the cooked pasta and rapini and add to the oil and anchovies. Toss to coat the pasta and serve.