Rapini Pasta with Feta

Rapini Pasta with Feta 250 Image by: Rapini Pasta with Feta 250 Author: Canadian Living

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

  • Portion size 4 servings
  • Credits : © CanadianLiving.com

Ingredients

  • 1 bunch rapini (about 12 oz/375 g)
  • 4 cups shell pasta (12 oz/375 g)
  • 1 cup crumbled feta cheese (4 oz/125 g)
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 pinch hot pepper flakes (optional)

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 1002 mg
  • Protein 23 g
  • Calories 577.0
  • Total fat 22 g
  • Cholesterol 55 mg
  • Saturated fat 10 g
  • Total carbohydrate 71 g

%RDI

  • Iron 24.0
  • Fibre 0.0
  • Folate 20.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 52.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 39.0
  • Vitamin C 55.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Rapini Pasta with Feta

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