Rigatoni with Rapini, Cherry Tomatoes and Roasted Garlic
A staple in Italian cooking, rapini is one of the world’s richest sources of glucosinolates, important nutrients that are known to fend off cancer.
Best Health magazine, January/February 2014; Image: Travis Rathbone
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- 12 oz rigatoni
- 2 small bunches rapini (broccoli rabe) thick stems removed and leaves cut crosswise into 1-in.-wide pieces
- 1 tbsp olive oil
- 1 red onion halved and thinly sliced crosswise
- 1 yellow bell pepper seeded and cut lengthwise into thin strips
- 2 scallions thinly sliced on the diagonal
- 1/2 cup golden raisins
- pinch chili flakes
- 1/2 tsp salt
- 8 cloves roasted garlic
- 12 cherry tomatoes halved
- pinch ground nutmeg
- pinch ground black pepper
- 1/4 cup Parmesan cheese grated
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- Cook rigatoni according to package directions. Add rapini to pot for the last five minutes of cooking. Drain and remove from pot.
- Meanwhile, heat oil in a large non-stick skillet over medium-high heat. Add onion, bell pepper, scallions, raisins, chili flakes and salt. Sauté until vegetables are crisp-tender, about four minutes. Add garlic and sauté for one minute longer. Remove from heat.
- Return pasta and rapini to pot. Stir in pepper mixture, tomatoes and nutmeg. Sprinkle with black pepper and cheese.
Recipe Notes
Per serving: 515 calories, 21 g protein, 98 g carbohydrates, 7 g total fat (2 g saturated fat), 4 mg cholesterol, 6 g fibre, 506 mg sodium.
