Garlic Rapini and Pasta

Elevate your weeknight dinners with this vibrant and flavorful Garlic Rapini and Pasta recipe—a perfect blend of simplicity and sophistication. Tender rapini, also known as broccoli rabe, is blanched and sautéed with fragrant garlic, a hint of red chili flakes, and silky extra virgin olive oil, creating a deliciously bold, slightly bitter green that complements perfectly cooked pasta. Tossed together in a light, garlicky sauce made with reserved pasta water, this dish is as comforting as it is nutritious. Add a sprinkle of freshly grated Parmesan cheese for an optional touch of creaminess and extra indulgence. Ready in just 30 minutes, this quick and healthy pasta is ideal for busy weeknights or as an impressive vegetarian main for guests. Perfect for lovers of Italian cuisine, this easy recipe highlights rustic flavors and wholesome ingredients that will leave everyone craving more.

Nutriscore Rating: 63/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 bunch rapini (broccoli rabe)
• 12 oz pasta (spaghetti, penne, or orecchiette)
• 4 tbsp extra virgin olive oil
• 5 cloves garlic cloves, thinly sliced
• 0.5 tsp red chili flakes
• 2 tsp salt
• 0.5 tsp black pepper, freshly ground
• 0.5 cup Parmesan cheese, grated (optional)
• 1 cup reserved pasta water

Directions

Step 1

Bring a large pot of salted water to a boil.

Step 2

Trim the ends of the rapini stems and chop them into 2-inch pieces. Rinse thoroughly under cold water.

Step 3

Place the rapini in the boiling water and blanch for 2 minutes. Use a slotted spoon to transfer the rapini to a colander, leaving the pot of boiling water for the pasta.

Step 4

In the same pot of water, cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta water before draining the pasta.

Step 5

While the pasta cooks, heat 3 tablespoons of olive oil in a large skillet over medium heat.

Step 6

Add the sliced garlic and sauté for 1 minute, until fragrant, being careful not to burn it.

Step 7

Add the red chili flakes and blanched rapini to the skillet. Cook for 3-5 minutes, tossing occasionally, until the rapini is tender.

Step 8

Add a pinch of salt and black pepper to season the rapini.

Step 9

Once the pasta is cooked, add it to the skillet with the rapini. Toss everything together over low heat, adding reserved pasta water a little at a time to create a light sauce that coats the pasta.

Step 10

Drizzle with the remaining tablespoon of olive oil and adjust seasoning with more salt and pepper, if needed.

Step 11

Serve immediately, topped with grated Parmesan cheese if desired.

Nutrition Facts

Serving size	1237.1 grams (1237.1g)

Amount per serving	% Daily Value*
Calories	1597

Total Fat 93.00g	119%
Saturated Fat 29.80g	149%
Polyunsaturated Fat NaNg
Cholesterol 95mg	32%
Sodium 6603mg	287%
Total Carbohydrate 123.10g	45%
Dietary Fiber 14.00g	50%
Total Sugars 4.80g
Protein 73.30g	147%

Vitamin D 0IU	0%
Calcium 1589mg	122%
Iron 8mg	43%
Potassium 1153mg	25%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.6%

Protein: 18.1%

Carbs: 30.3%