ZENB Penne with Rapini, Toasted Garlic & Chillies
SERVES 4
PREP TIME 10 minutes
COOK TIME 13 minutes
TOTAL TIME 23 minutes
NUTRITIONAL FACTS
Serving Size: 531g
Calories: 431
| Amount per Serving* | |
| Total Fat | 9.4g |
| Saturated Fat | 2.1g |
| Salt | 1.5mg |
| Carbohydrates | 47g |
| Fibre | 17g |
| Protein | 27g |
| Vitamin A | 630.9mcg |
Featuring Rapini, a relative of broccoli, this meal delivers a delicious dose of vegetables to enjoy with you ZENB Penne Pasta. Not only will you enjoy the taste, you’ll also love that this dish a good source of fibre and a good source of vitamin A.
Recipe by Chef Erling Wu-Bower
INGREDIENTS
- 1box (340g) ZENB Penne Pasta made from 100% Yellow Peas, uncooked
- 1 tablespoon olive oil
- 4 cloves garlic, thinly sliced
- ½ teaspoon crushed red pepper
- 2 bunches rapini washed, trimmed, cut into 2-inch pieces
- ½ teaspoon salt
- 2 small lemons, juiced
- 41g grated Parmesan cheese, divided
INSTRUCTIONS
1.Cook pasta as directed on package. Reserve 240ml pasta cooking water; drain.
2.Meanwhile, heat oil, garlic and red pepper in large pot on medium heat. Cook, 2-3 min. or until edges of garlic begin to brown. Add rapini, reserved pasta water and salt to pot; toss gently. Cook 5-6 min., stirring occasionally, until bright green and tender-crisp. Stir in pasta; cook 1-2 min. until heated through.
3.Remove pan from heat; add lemon juice and 1/4 of the cheese. Mix gently until well combined. Serve sprinkled with remaining cheese.
Tasty Tips
Rapini, a relative of common broccoli, is also sold under the name broccoli rabe. It is a hearty green with thick edible stems and a pleasantly bitter bite. For extra richness, drizzle each serving with additional olive oil before serving.
