Penne with Broccoli Rabe and Gorgonzola
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 483.3
- Total Fat: 21.5 g
- Cholesterol: 20.0 mg
- Sodium: 393.7 mg
- Total Carbs: 49.3 g
- Dietary Fiber: 8.3 g
- Protein: 20.7 g
View full nutritional breakdown of Penne with Broccoli Rabe and Gorgonzola calories by ingredient
Introduction
This delicious pasta dish is easy to make and very filling. It's simple enough to modify depending on what you have on hand. This recipe is for one person, but can be multiplies. This may have too many calories for some people, but if you have room for it, enjoy! This delicious pasta dish is easy to make and very filling. It's simple enough to modify depending on what you have on hand. This recipe is for one person, but can be multiplies. This may have too many calories for some people, but if you have room for it, enjoy!Number of Servings: 1
Ingredients
-
2 ounces of whole wheat or multi grain penne (I used Barilla plus)
1 cup of chopped cooked broccoli rabe
1 tablespoon olive oil
1/4 cup sliced red onion
2 tablespoons of Gorgonzola crumbles
Salt and pepper to taste
Directions
Prior to making this pasta dish, cook the broccoli rabe. You can steam it or boil it. Cook until the broccoli rabe is tender, drain and let cool. I usually cook the entire bunch as soon as I bring it home and then use it as I need it through the week.
Cook pasta according to the directions on the package.
Heat the olive oil in a skillet over low heat. Add the sliced red onion and cook them until they begin to soften, about 5 minutes. Add the chopped broccoli rabe to the skillet and cook until the broccoli rabe is warmed through.
By now the pasta should be cooked. Drain it and add the pasta to the skillet. Mix the onions and broccoli rabe in with the pasta and remove the skillet from the heat. Add the Gorgonzola crumbles, add salt and pepper to taste and stir.
Serve and enjoy!
**notes:
--- The first time I made it used about 2 ounces of diced baked ham in the pasta because I had leftovers. I added it to the pan with the onion and broccoli rabe and it added a nice flavor.
--- I also added a tablespoon of walnuts to the mixture once it was cooked. If you can spare the calories, it's delicious!
--- This recipe can be modified with whatever vegetables or cheese you have around, so get creative.
Number of Servings: 1
Recipe submitted by SparkPeople user EINAFETSJ.
Cook pasta according to the directions on the package.
Heat the olive oil in a skillet over low heat. Add the sliced red onion and cook them until they begin to soften, about 5 minutes. Add the chopped broccoli rabe to the skillet and cook until the broccoli rabe is warmed through.
By now the pasta should be cooked. Drain it and add the pasta to the skillet. Mix the onions and broccoli rabe in with the pasta and remove the skillet from the heat. Add the Gorgonzola crumbles, add salt and pepper to taste and stir.
Serve and enjoy!
**notes:
--- The first time I made it used about 2 ounces of diced baked ham in the pasta because I had leftovers. I added it to the pan with the onion and broccoli rabe and it added a nice flavor.
--- I also added a tablespoon of walnuts to the mixture once it was cooked. If you can spare the calories, it's delicious!
--- This recipe can be modified with whatever vegetables or cheese you have around, so get creative.
Number of Servings: 1
Recipe submitted by SparkPeople user EINAFETSJ.