Rapini-Walnut Macaroni recipe
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Ingredients
- 1 bunch broccoli rabe (rapini), trimmed and cut into 1-inch pieces 1 (8 ounce) box uncooked macaroni pasta ½ cup walnuts 3 tablespoons olive oil 2 large cloves garlic, sliced salt and black pepper to taste ½ cup shredded Parmesan cheese
Nutrition Info
- 460.2 caloriescarbohydrate: 48.3 gcholesterol: 7.2 mgfat: 23.5 gfiber: 4.4 gprotein: 15.6 gsaturatedFat: 4.2 gservingSize: -sodium: 190.6 mgsugar: 2.6 gtransFat: : -unsaturatedFat: : -
Directions Rapini-Walnut Macaroni
Directions
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Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the broccoli rabe, and cook until just tender, about 5 minutes. Remove with a slotted spoon, and set aside. Return the water to a boil, and stir in the macaroni. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
While the pasta is cooking, cook and stir the walnut halves in a skillet over medium heat until fragrant, about 5 minutes. Set the walnuts aside, add the olive oil, and reduce heat to low. Stir in the garlic, and cook until golden brown, about 3 minutes. Stir in the broccoli rabe, and cook 3 minutes to reheat. Season to taste with salt and black pepper, then stir in the drained pasta and walnuts. Toss with Parmesan cheese before serving.