Rigatoni Rapini


Rapini the common name for Broccoli Rabe, a common variety of spinach found in the Chinese and American Supermarkets. Loaded with essential nutrients like calcium and iron it has an acute bitter taste which works well when complemented with certain kinds of foods. The first time I tasted this spinach was in a sandwich – where it was arranged with a slice of cheese. Since that I wanted to try more of it in different foods.

I came across a pasta recipe with this spinach and anchovies (a kind of fish). I made some changes to make it healthier and suit my vegetarian palate. It’s simple to cook and easy on the palette taste and will definitely appeal to all the health conscious folks that prefer light food. If you happen to try this out let me know if you liked it.

Ingredients

• 3 cups of whole wheat rigatoni pasta (uncooked)
• Broccoli Rabe – 1 bunch cleaned and chopped
• Broccoli flowers – 1 cup
• Finely chopped garlic – 1 tbsp
• Chopped Onion – 1 cup
• White Cooking Wine – ¾ cups
• Parmesan Cheese (original or fat free) – ½ cup
• Olive Oil – 2 tbsp
• Salt and Pepper

Method

1. Cook the pasta as per instructions on the book until its al dente and drain. Save some of the water in which the pasta was cooked.
2. Add 1 tbsp of olive oil to a hot saucepan and add sauté the chopped garlic for a few seconds.
3. Follow up with the chopped onion and sauté until its starts turning transparent.
4. Mix the broccoli with the onions and add the broccoli rabe after a minute.
5. Once the spinach starts to wilt, add a dash of salt, some pepper, the pasta water and cook for a minute or two.
6. Check if the broccoli has been cooked. Add the cooking wine and sauté for a few minutes
7. Add the cooked pasta and toss all ingredients for 1-2 minutes.
8. Remove from the stove and garnish the dish with parmesan cheese and serve

Notes:

1. More Parmesan cheese can be added while eating as per the individuals taste
2. If you like mushrooms, you can add the same before adding the broccoli
3. Make sure the broccoli is cooked just right and doesn’t turn mushy. Broccoli tastes good when it is still crunchy.
4. Adjust salt and pepper as per your taste.

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