Pasta With Rapini, Gorgonzola and Walnuts

Author: Canadian Living

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: January 2011

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 1 red onion thinly sliced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cloves garlic minced
  • 2 teaspoons red wine vinegar
  • 1 rapini (12 oz/375 g)
  • 12 oz bucatini pasta
  • 12 oz spaghetti
  • 3 oz gorgonzola cheese crumbled
  • 1 cup toasted walnut pieces

Method

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 1/3 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.

Nutritional facts Per serving: about

  • Sodium 1075 mg
  • Protein 23 g
  • Calories 760.0
  • Total fat 42 g
  • Potassium 480 mg
  • Cholesterol 21 mg
  • Saturated fat 8 g
  • Total carbohydrate 78 g

%RDI

  • Iron 43.0
  • Fibre 0.0
  • Folate 122.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 25.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 24.0
  • Vitamin C 20.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Pasta With Rapini, Gorgonzola and Walnuts

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