Penne Rapini
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Penne Rapini calories by ingredient
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
Directions
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.