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Penne Rapini

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 by 4 people
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Makes: 6  servings Prep 10 mins Cook 12 mins
Penne Rapini
Nutrition Facts

Servings Per Recipe 6

  • Amount Per Serving
  • cal.(kcal)452
  • Fat, total(g)16
  • chol.(mg)14
  • sat. fat(g)4
  • carb.(g)62
  • fiber(g)7
  • pro.(g)15
  • sodium(mg)250

Percent Daily Values are based on a 2,000 calorie diet

  • 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.

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