Pasta with Garlic, Rapini and Feta

Pasta with Garlic, Rapini and Feta
  • 4 servings
  • 0:08 Preparation
  • 0:20 Cooking
  • 0:28 Total Time


Add all
  • 1 lb
    (454 g)


  • 3 Tbsp.
    (45 mL)

    olive oil

  • 4-5

    garlic cloves, chopped

  • 1

    red pepper, cut into strips

  • 2 cups
    (500 mL)


  • 1/4 cup
    (60 mL)


  • 3 Tbsp.
    (45 mL)

    balsamic vinegar

  • Salt and pepper to taste

  • 2 Tbsp.
    (30 mL)

    chopped fresh parsley

  • 3/4 cup
    (190 mL)

    cubed feta cheese


In a big pot of boiling water, cook pasta according to package instructions. Set aside.

In a skillet, heat 1 Tbsp. (15 mL) oil and brown garlic. Add pepper strips and cook 1 min. Add rapini and water. Cover and cook 4-5 min. or until rapini is tender.

Return pasta to pot and empty vegetables over pasta. Add remaining oil and balsamic vinegar. Salt and pepper to taste. Mix thoroughly.

Divide pasta among four plates.

Sprinkle parsley and feta on top.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007