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Penne with rapini and sun-dried tomatoes

35

  • Total Time25 min
  • Makes4 servings
Penne with rapini and sun-dried tomatoes

Photo, Roberto Caruso.

Chatelaine Triple Tested

Ingredients

  • 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

Instructions

  • 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.

Nutrition (per serving)

Calories 346, Protein 15g, Carbohydrates 51g, Fat 10g, Fibre 6g, Sodium 592mg.
Excellent source of Vitamin A.

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