Pasta with rapini and Romano cheese
| Preparation: | 5 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 15 min |
| Total: | 20 min |
servings
| Category: | Bread and cereals |
| Subcategory: | Pasta |
| Source: | Metro |
Recipe ingredients
- 2 packages of rapini, trimmed
- 4 cups (1 litre ) penne* pasta (or other pasta), uncooked
- 3 Tbsp.( 45 mL) Irresistibles olive oil*
- 1 Tbsp. (15 mL) butter*
- 2 garlic cloves, chopped
- 1/3 cup (80 mL) Romano cheese, grated
- To taste salt and freshly ground pepper
Preparation
In a large pot filled with salted, boiling water, cook the pasta as directed on the package. Drain and set aside.
Meanwhile, in a second large pot filled with salted, boiling water, blanch the rapini for about 4 to 5 minutes.
Set aside 125 mL (1/2 cup) of the rapini cooking water. Drain and immediately stop the rapini from cooking further by rinsing with cold water.
In a saucepan, heat the oil and butter over medium heat and brown the garlic for 1 minute. Add the rapini and continue cooking for 1 minute, stirring frequently.
Add the pasta and the cooking water to the rapini. Warm the pasta with the rapini and sprinkle with the Romano.
Serve immediately.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
Recipe suggestions
- Pan-Fried Red Snapper with Rapini and Mikado Sauce
- Olivieri's Three Cheese Tortellini Pasta Salad with Tuna & Eggplant
- Romano Creamy Potatoes
- Pasta with Garlic, Rapini and Feta
- Bow-tie Pasta with Broccoli and Goat Cheese
- Pasta Norma
- Pasta Carbonara
- Crispy Pasta
- Pasta Salad with Feta Cheese
- Linguine with Parsley and Romano
Pasta Carbonara
You like this recipe?
Please comment it with your account