Penne with rapini and sun-dried tomatoes

21

TOTAL TIME

25 min

Serves

4

Penne with rapini and sun-dried tomatoes

Photo, Roberto Caruso.


Ingredients

  • 1/2 450-g pkg penne pasta
  • 1 bunch coarsely chopped rapini
  • 2 tbsp olive oil
  • 1 garlic clove , minced
  • 1/2 cup sun-dried tomatoes , chopped
  • 1/4 cup finely grated parmesan , divided
  • 2 tbsp lemon zest
  • 1 tbsp lemon juice
  • 1/2 tsp salt

Instructions

  • COOK penne in a large pot of boiling water, following package directions but omitting salt, until tender, 10 to 11 min. Add chopped rapini (tough lower stems discarded) to water during the last 2 min of cooking pasta. Reserve 2 tbsp pasta cooking water in a bowl, then drain pasta and rapini.
  • HEAT olive oil in an extra-large frying pan over medium. Add garlic and cook, 1 min. Stir in pasta, rapini, reserved cooking water, sun-dried tomatoes, parmesan, lemon zest, lemon juice and salt until coated. Season with fresh pepper.
  • DIVIDE pasta among 4 plates. Sprinkle with remaining 2 tbsp parmesan.

Nutrition (per serving)

  • Calories
  • 346,
  • Protein
  • 15 g,
  • Carbohydrates
  • 51 g,
  • Fat
  • 10 g,
  • Fibre
  • 6 g,
  • Sodium
  • 592 mg.
  • Excellent source of
  • Vitamin A