Best Health Magazine Canada

Rigatoni with Rapini, Cherry Tomatoes and Roasted Garlic

Servings

4servings

Servings

4servings

Ingredients

12oz rigatoni
2small bunches rapini (broccoli rabe)thick stems removed and leaves cut crosswise into 1-in.-wide pieces
1tbsp olive oil
1 red onionhalved and thinly sliced crosswise
1 yellow bell pepperseeded and cut lengthwise into thin strips
2 scallionsthinly sliced on the diagonal
1/2cup golden raisins
pinch chili flakes
1/2tsp salt
8 cloves roasted garlic
12 cherry tomatoeshalved
pinch ground nutmeg
pinch ground black pepper
1/4 cup Parmesan cheesegrated

Instructions

Cook rigatoni according to package directions. Add rapini to pot for the last five minutes of cooking. Drain and remove from pot.
Meanwhile, heat oil in a large non-stick skillet over medium-high heat. Add onion, bell pepper, scallions, raisins, chili flakes and salt. Sauté until vegetables are crisp-tender, about four minutes. Add garlic and sauté for one minute longer. Remove from heat.
Return pasta and rapini to pot. Stir in pepper mixture, tomatoes and nutmeg. Sprinkle with black pepper and cheese.

Recipe Notes

Per serving: 515 calories, 21 g protein, 98 g carbohydrates, 7 g total fat (2 g saturated fat), 4 mg cholesterol, 6 g fibre, 506 mg sodium.