ZENB Penne with Rapini, Toasted Garlic & Chillies
PREP TIME 10 minutes
COOK TIME 13 minutes
TOTAL TIME 23 minutes
Serving Size: 531g
|Amount per Serving*|
FEATURED IN RECIPE
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
- 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
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.
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.