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Photo, Roberto Caruso.
1/2 450-g pkg penne pasta
1 bunch coarsely chopped rapini
2 tbsp olive oil
1 garlic clove, minced
1/2 cup sun-dried tomatoes, chopped
1/4 cup finely grated parmesan, divided
2 tbsp lemon zest
1 tbsp lemon juice
1/2 tsp salt
COOK penne in a large pot of boiling water, following package directions but omitting salt, until tender, 10 to 11 min. Add chopped rapini (tough lower stems discarded) to water during the last 2 min of cooking pasta. Reserve 2 tbsp pasta cooking water in a bowl, then drain pasta and rapini.
HEAT olive oil in an extra-large frying pan over medium. Add garlic and cook, 1 min. Stir in pasta, rapini, reserved cooking water, sun-dried tomatoes, parmesan, lemon zest, lemon juice and salt until coated. Season with fresh pepper.
DIVIDE pasta among 4 plates. Sprinkle with remaining 2 tbsp parmesan.
Calories 346, Protein 15g, Carbohydrates 51g, Fat 10g, Fibre 6g, Sodium 592mg.
Excellent source of Vitamin A.
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