Penne with rapini and sun-dried tomatoes
By Chatelaine23
TOTAL TIME
25 min
Serves
4
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
FILED UNDER: Pasta stovetop Vegetarian
