 |
 |
Pasta With Broccoli Rabe and Sun-Dried Tomatoes
Thanks to the broccoli rabe, this delicious pasta dish is rich in antioxidant vitamins (beta-carotene and vitamin C) and a good source of fiber.
PREPARATION TIME: 10 minutes
COOKING TIME: 20 minutes
NUMBER OF SERVINGS: 4
|
 |
INGREDIENTS:
1/2 cup sun-dried tomatoes
1 large bunch broccoli rabe (1 1/4 pounds), cut into 1-inch pieces
8 ounces fusilli pasta
1 tablespoon olive oil
4 cloves garlic, minced
1 to 1 1/2 teaspoons crushed red pepper flakes
2 tablespoons no-salt-added tomato paste
3/4 teaspoon salt
1/4 teaspoon black pepper
1/3 cup golden raisins (optional)
1/3 cup freshly grated Parmesan cheese |
|
DIRECTIONS:
1. Cook sun-dried tomatoes in a large pot of boiling water 5 minutes or until softened. Remove with a slotted spoon and set aside. When cool enough to handle, coarsely chop.
2. Add broccoli rabe to the boiling water and cook 4 minutes or until tender-crisp. Transfer with a slotted spoon to a colander.
3. Add pasta to the boiling water and cook according to package directions. Reserve 1 1/2 cups of the pasta cooking water; drain pasta and transfer to a large serving bowl.
4. Meanwhile, heat oil in a large skillet over low heat. Add garlic and pepper flakes; sauté 3 minutes. Add chopped tomatoes, broccoli rabe, tomato paste, salt, black pepper, and reserved cooking water. Cook, stirring, 4 minutes or until broccoli rabe is tender. Add to the hot pasta along with the raisins and Parmesan cheese, toss well. Serve immediately.
|
|
Nutrition Per Serving:
Per serving: Calories 340, fat 7 g, saturated fat 2 g, cholesterol 5 mg, sodium 751 mg, carbohydrate 57 g, fiber 7 g, protein 16 g.
|
|
Tips:
Substitution Idea
You can substitute broccoli for the rabe. Cut the broccoli tops into small florets, peel the stems, and cut them into 1-inch pieces.
|
| From Looking After Your Body |
|
|
 
|
|
|
|
 |
 |
|
 COMMUNITY RECIPE SWAP
Got a healthy recipe you want to share with other ChangeOne members?
Go to our Recipe Swap |
|
 |
|
|
|
|
