Rapini Pasta with Feta
Adding feta to the rapini and pasta not only boosts flavour but protein as well.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 577 |
| pro | 23 g |
| total fat | 22 g |
| sat. fat | 10 g |
| carb | 71 g |
| fibre | 6 g |
| chol | 55 mg |
| sodium | 1.002 mg |
| % RDI: | - |
| calcium | 52% |
| iron | 24% |
| vit A | 39% |
| vit C | 55% |
| folate | 20% |
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1 bunch rapini (about 12 oz/375 g)
4 cups (1 L) shell pasta (12 oz/375 g)
1 cup (250 mL) crumbled feta cheese (4 oz/125 g)
2 tbsp (25 mL) olive oil
1/2 tsp (2 mL) each salt and pepper
Pinch hot pepper flakes (optional)
Preparation:
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
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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.
Source
© CanadianLiving.com
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