If you haven’t tried rapini and ricotta together, you’re missing out.
Rapini is a lovely partner for this pasta dish. Often overlooked because of its bitter taste, rapini (which is rich in vitamins A and C) mellows out with long cooking times, and the garlic and chili flakes are a nice match to its robust flavour. Bonus: Cooking pasta in this way adds creaminess – without any cream!
Bring a large pot of salted water to a boil. Trim off and discard tough stems of rapini; chop rapini into 1-inch (2.5 cm) lengths (you should have 6 cups/1.5 L packed rapini). Add to boiling water and cook for 2 minutes. Drain and rinse well
with cold water.
Heat oil in a medium pot over medium-low heat. Add
garlic and cook for 2 or 3 minutes or until softened but not golden. Add chili flakes and ½ tsp (2 mL) of the salt; add drained rapini. Cook, covered, for 6 to 8 minutes or until rapini is softened.
Place farfalle in a medium pot and cover by 2 inches (5 cm) with cold water. Add remaining salt. Bring to a boil over high heat, stirring often. Continue to cook, stirring often, just until tender. Drain and immediately transfer rapini to pan. Stir well to combine and coat. Serve topped with a dollop of ricotta.
Per Serving: 416 calories, 20 g protein, 15 g fat (3 g saturated fat), 50 g carbs, 6 g fibre, 17 mg cholesterol, 735 mg sodium