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Penne Rapini

Penne Rapini

Nutrition Facts
  • cal. (kcal) 452
Penne Rapini
  • Makes: 6 servings
  • Prep: 10 mins
  • Cook: 12 mins
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by 4 people
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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.

Nutrition Information for Penne Rapini

Servings Per Recipe: 6
PER SERVING: 452 cal., 16 g total fat (4 g sat. fat), 14 mg chol., 250 mg sodium, 62 g carb. (7 g fiber), 15 g pro.

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