Pasta with rapini and Romano cheese

Pasta with rapini and Romano cheese
  • 4 servings
  • 0:05 Preparation
  • 0:15 Cooking
  • 0:20 Total Time


Add all
  • 2

    rapini, trimmed

  • 4 cups
    (1 L)

    penne pasta (or other pasta), uncooked

  • 3 Tbsp.
    (45 mL)

    olive oil

  • 1 Tbsp.
    (15 mL)


  • 2

    garlic cloves, chopped

  • 1/3 cup
    (80 mL)

    romano cheese, grated

  • to taste Salt and freshly ground pepper


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.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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