Pasta with Rapini, Gorgonzola and Walnuts
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Pasta with Rapini, Gorgonzola and WalnutsVisit www.canadianliving.com for full recipe details.7 user reviews.
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| per serving: about | - |
| cal | 760760 cal |
| pro | 23 g23g pro |
| total fat | 42 g42g total fat |
| sat. fat | 8 g8g sat. fat |
| carb | 78 g78g carb |
| fibre | 9 g9g fibre |
| chol | 21 mg21mg chol |
| sodium | 1,075 mg1,075mg sodium |
| potassium | 480 mg480mg potassium |
| % RDI: | - |
| calcium | 2525 calcium |
| iron | 4343 iron |
| vit A | 2424 vit A |
| vit C | 2020 vit C |
| folate | 122122 folate |
- Preparation time: 10 minutes
- Total time : 20 minutes
Ingredients
- 1/4 cup extra-virgin olive oil 1/4 cup extra-virgin olive oil
- 1 red onion , thinly sliced1 red onion, thinly sliced
- 1/2 tsp salt 1/2 tsp salt
- 1/2 tsp pepper 1/2 tsp pepper
- 2 cloves garlic , minced2 cloves garlic, minced
- 2 tsp red wine vinegar 2 tsp red wine vinegar
- 1 bunch rapini , (12 oz/375 g)1 bunch rapini, (12 oz/375 g)
- 12 oz bucatini pasta , or other long pasta12 oz bucatini pasta, or other long pasta
- 12 oz (375 g) gorgonzola cheese , crumbled12 oz (375 g) gorgonzola cheese, crumbled
- 1 cup toasted walnut pieces 1 cup toasted walnut pieces
Preparation
In skillet, heat half of the oil over medium-low heat; cook onion and half each of the salt and pepper, stirring occasionally, until lightly caramelized, about 15 minutes. Stir in garlic; cook for 5 minutes. Stir in vinegar.
Meanwhile, trim 1/2 inch (1 cm) from rapini stems; cut rapini in half. In large pot of boiling salted water, cook rapini until tender, about 2 minutes; drain and stir into onion mixture.
Meanwhile, in separate saucepan of boiling salted water, cook pasta until al dente, about 8 minutes. Drain, reserving 3/4 cup (75 mL) of the cooking liquid. Return pasta to pot.
Stir in onion mixture, cheese and remaining oil, salt and pepper. Pour in reserved liquid if necessary to moisten. Sprinkle with walnuts.
More rapini recipes:
Meanwhile, trim 1/2 inch (1 cm) from rapini stems; cut rapini in half. In large pot of boiling salted water, cook rapini until tender, about 2 minutes; drain and stir into onion mixture.
Meanwhile, in separate saucepan of boiling salted water, cook pasta until al dente, about 8 minutes. Drain, reserving 3/4 cup (75 mL) of the cooking liquid. Return pasta to pot.
Stir in onion mixture, cheese and remaining oil, salt and pepper. Pour in reserved liquid if necessary to moisten. Sprinkle with walnuts.
More rapini recipes:
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