Tested till perfect Rapini Pasta with Feta
Rapini Pasta with Feta
Photography by Matthew Kimura

Rapini Pasta with Feta

Adding feta to the rapini and pasta not only boosts flavour but protein as well.

By The Canadian Living Test Kitchen

Source: © CanadianLiving.com

Recipe4 out of 5 based on 7 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 1 bunch 1bunchrapini, (about 12 oz/375 g)
  • 4 cups 4cupsshell pasta, (12 oz/375 g)
  • 1 cup 1cupcrumbled feta cheese, (4 oz/125 g)
  • 2 tbsp 2tbspolive oil
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tsppepper
  • 1 Pinch 1Pinchhot pepper flakes, (optional)
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Trim 1/2 inch (1 cm) from rapini stems; discard. Chop rapini coarsely; set aside.

In large pot of boiling salted water, cook pasta for 6 minutes; add rapini. Cook for 2 minutes longer or until tender. Drain, reserving 1/2 cup (125 mL) of the cooking liquid; return pasta and rapini to pot. Stir in cheese, oil, salt, pepper, and hot pepper flakes (if using). Pour in reserved liquid if necessary to moisten.

Additional information :

Tip: Some feta can be salty. Ask to taste it before buying. You can also rinse it or, if desired, soak it for 15 minutes or up to 1 hour in cold water, depending on saltiness (do not let it become soggy). When using feta in recipes, taste before adding salt.

Nutritional Information Per serving: about

cal 577 pro 23g total fat 22g sat. fat 10g
carb 71g fibre 6g chol 55mg sodium 1,002mg

% RDI:

calcium 52 iron 24 vit A 39 vit C 55
folate 20
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