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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 504.8
  • Total Fat: 22.5 g
  • Cholesterol: 44.2 mg
  • Sodium: 1,000.2 mg
  • Total Carbs: 67.7 g
  • Dietary Fiber: 10.1 g
  • Protein: 16.6 g

View full nutritional breakdown of Whole Wheat Pasta with Boccolini and Feta calories by ingredient
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Whole Wheat Pasta with Boccolini and Feta

Submitted by: BIGREDTX


Number of Servings: 4

Ingredients

    1 medium shallot, thinly sliced
    1 bunch broccolini (about 10 ounces), stems cut into 2-inch stems, and florets
    12 ounces whole-wheat rigatoni
    1 tablespoon sherry wine vinegar
    3/4 teaspoon kosher salt, plus more as needed
    Freshly ground black pepper
    3 tablespoons extra-virgin olive oil
    7 ounces feta cheese, crumbled

Directions

Put the shallots in a bowl and cover with cold water. Soak for about 10 minutes; drain.
Bring a large pot of water to a boil and salt it generously. Fill a medium bowl with ice water and salt it as well. Add the broccolini to the boiling water and cook until crisp-tender, about 2 to 3 minutes. Use a slotted spoon or strainer to scoop out the vegetables and plunge them immediately into the ice water. Drain the vegetables, pat them very dry.

Add the pasta to the same pot of boiling water, and cook, stirring occasionally, until al dente, about 8 to 9 minutes. Drain and set aside.

Whisk the sherry vinegar, the 3/4 teaspoon salt and pepper, to taste, in a large serving bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a dressing.

Toss the rigatoni, broccolini, and shallot with the dressing. Add the feta cheese and toss lightly. Serve warm or room temperature.

Number of Servings: 4

Recipe submitted by SparkPeople user BIGREDTX.





TAGS:  Fish |

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