Penne Rapini
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
5 slices bacon 1 pound rapini (broccoli rabe) 1 pound whole-wheat penne pasta 4 garlic cloves, peeled and sliced 1/4 cup sliced pitted black olives 1/4 teaspoon crushed red pepper 1/4 pound sliced mushrooms 2 tablespoons extra virgin olive oil 2 tablespoons grated Parmesan cheese
1. Cook bacon in a large nonstick skillet over medium heat for 6 minutes, until crisp. Cool and crumble bacon; save drippings.
2. Rinse rapini; cut into 2-inch pieces. Blanch in a large pot of lightly salted boiling water for 1 minute. Remove with a slotted spoon; scoop out 1/4 cup water. Return remaining water to boiling; add pasta. Cook as per package instructions. Drain.
3. While pasta cooks, reheat bacon drippings and add garlic, olives, red pepper and mushrooms to pan. Cook 3 minutes, until garlic is softened. Add reserved water and rapini. Cook 2 minutes. Toss with pasta, bacon, olive oil and Parmesan.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user FAMILY_RECIPES.
2. Rinse rapini; cut into 2-inch pieces. Blanch in a large pot of lightly salted boiling water for 1 minute. Remove with a slotted spoon; scoop out 1/4 cup water. Return remaining water to boiling; add pasta. Cook as per package instructions. Drain.
3. While pasta cooks, reheat bacon drippings and add garlic, olives, red pepper and mushrooms to pan. Cook 3 minutes, until garlic is softened. Add reserved water and rapini. Cook 2 minutes. Toss with pasta, bacon, olive oil and Parmesan.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user FAMILY_RECIPES.
Nutritional Info Amount Per Serving
- Calories: 425.2
- Total Fat: 16.6 g
- Cholesterol: 13.8 mg
- Sodium: 318.2 mg
- Total Carbs: 62.0 g
- Dietary Fiber: 11.0 g
- Protein: 14.2 g
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