Garlic Rapini And Pasta Recipes

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GARLIC RAPINI AND PASTA



Garlic Rapini and Pasta image

I have created this recipe due to my love for the flavor of rapini. Its bitterness is complemented quite well with Garlic and Olive Oil. Adding your favorite pasta, mine is rotini, will give you an enjoyable, meatless, meal. *Note: The photo shows how reduced the rapini should be before sautéing it.

Provided by RivergroveAl

Categories     Vegetable

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 9

3 bunches of fresh rapini
1 head garlic
3/4 cup olive oil
1 lb rotini pasta
1/2 cup margarine or 1/2 cup butter
1/4 teaspoon cayenne pepper (optional)
2 tablespoons salt
1/2 teaspoon ground black pepper
1/2 cup of grated romano cheese

Steps:

  • Start by taking the rapini and removing any yellow leaves, (if they exist); Chop off the ends of the stalks about 1/2 inch to get rid of any dry tips.
  • Now fill your sink with cold water and let the leaves soak in the water, moving them around, to remove any debris between them and also clean them; you will get to cook them a little later.
  • Take a large pot, I use one about 16" high; Fill the pot with 3/4 water and add 2 tbsp of salt; Bring the water to a boil on your stove.
  • Drain rapini from cold water and then add them to boiling water.
  • You must cook them until they get soft; Continue boiling for at least 1/2 hr (until tender).
  • Strain rapini from boiling water; Take rapini and try the best you can to squeeze out the water from the cooked bunch; This could take some muscle work but will be well worth it when you mix it with the other ingredients later; (Use a heavy spoon to press the cooked rapini into the strainer); Continue until most water is squeezed out; You should be able to roll the rapini into a ball now; Put rapini aside until later.
  • Take your garlic head and peel all of the cloves off, (remove skins).
  • Using a garlic presser, crush each clove until the entire garlic head has been processed.
  • Take half of your olive oil and heat it in a large skillet.
  • Sauté the pressed/crushed garlic in the hot oil until the garlic begins to brown.
  • Add the rapini by breaking it into chunks, and spread it out over the surface to the garlic oil, in the skillet.
  • Add the remainder of your olive oil and continue to sauté the garlic, rapini and oil until the rapini has soaked up the olive oil; (about 10 min).
  • Boil the rotini pasta until it is the softness you desire, note: Add some salt to the boiling water while cooking the rotini, (pinch).
  • Strain cooked rotini and place back into pan.
  • Mix margarine, cayenne pepper, black pepper and romano cheese until the rotini is well coated.
  • Add garlic rapini and oil from skillet into pan, over the rotini; Mix until the rotini is well coated.
  • Serve with a sprinkle of grated cheese; Enjoy!

Nutrition Facts : Calories 698.7, Fat 45.2, SaturatedFat 8.3, Cholesterol 7.4, Sodium 2594.8, Carbohydrate 60.6, Fiber 2.7, Sugar 2.2, Protein 13

RAPINI AND GARLIC



Rapini and Garlic image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 17m

Yield 6 servings

Number Of Ingredients 4

4 cloves garlic, minced
2 tablespoons extra-virgin olive oil
2 bunches rapini, about 2 pounds, bottom 3 or 4 inches of stems trimmed away
1 cup low-sodium, no-fat chicken broth

Steps:

  • Heat garlic in oil over medium heat in a large skillet until garlic sizzles in oil. Add the rapini, as much as you can fit in pan at a time. Turn and coat with oil as you wilt the greens. Add broth. Bring to a boil. Cover and reduce heat to low. Simmer 10 to 12 minutes to soften the bitterness of the greens.

RAPINI WITH GARLIC & CHILI FLAKES



Rapini With Garlic & Chili Flakes image

Make and share this Rapini With Garlic & Chili Flakes recipe from Food.com.

Provided by Dancer

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

1 bunch rapini
2 tablespoons olive oil
1 teaspoon chopped garlic
1/2 teaspoon chili flakes
salt & freshly ground black pepper

Steps:

  • Chop off bottom inch of stalks.
  • Bring a large pot of salted water to boil.
  • Add rapini.
  • Return to boil and boil about two to three minutes or until crisp-tender.
  • Drain.
  • Heat olive oil in a skillet on medium high heat.
  • Add garlic, pepper flakes and rapini.
  • Toss together for a minute or two, reduce heat, cover pan and cook three minutes.
  • Remove cover, season and serve.

Nutrition Facts : Calories 61.7, Fat 6.8, SaturatedFat 0.9, Sodium 5.8, Carbohydrate 0.4, Fiber 0.1, Protein 0.1

FUSILLI WITH RAPINI (BROCCOLI RABE), GARLIC, AND TOMATO WINE SAUCE



Fusilli with Rapini (Broccoli Rabe), Garlic, and Tomato Wine Sauce image

Delicious in the spring, cut rapini before it flowers for tender greenery. Absolutely delicious and very easily adaptable for whatever's growing in your garden.

Provided by sophie

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 2

Number Of Ingredients 13

1 bunch broccoli rabe, trimmed and cut into 1-inch pieces
½ cup uncooked fusilli pasta
3 tablespoons olive oil
2 cloves garlic, roughly chopped
salt and ground black pepper to taste
1 sprig fresh rosemary
½ teaspoon dried Italian herb mix, or to taste
¼ teaspoon crushed red pepper flakes, or to taste
¼ cup white wine
1 (14.5 ounce) can diced tomatoes
2 green onions, sliced
1 clove garlic, minced
2 teaspoons grated Parmesan cheese, or to taste

Steps:

  • Fill a saucepan with enough water to cover the broccoli rabe, sprinkle in some salt, and bring the salted water to a boil. Stir in the broccoli rabe, and cook until bright green and just starting to become tender, about 2 minutes; drain the rabe, and cool in a bowl of ice water to stop the cooking process. Drain well, and pat dry with paper towels.
  • Fill a pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fusilli, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
  • While the pasta is cooking, heat the olive oil in a saucepan over medium heat, and cook and stir the 2 roughly-chopped garlic cloves until they start to turn translucent, about 2 minutes; sprinkle with salt and black pepper, and stir in rosemary sprig, dried Italian herb mix, and crushed red pepper flakes.
  • Stir in the blanched rabe, white wine, and tomatoes; remove rosemary sprig, and bring the mixture to a boil. Mix in the cooked fusilli pasta, green onions, and 1 minced clove of garlic; simmer for 1 more minute, and serve topped with a sprinkle of Parmesan cheese.

Nutrition Facts : Calories 353.5 calories, Carbohydrate 26.3 g, Cholesterol 1.8 mg, Fat 21.3 g, Fiber 6 g, Protein 9 g, SaturatedFat 3.3 g, Sodium 390.4 mg, Sugar 7.6 g

SPAGHETTI WITH BROCCOLI RABE, TOASTED GARLIC AND BREAD CRUMBS



Spaghetti With Broccoli Rabe, Toasted Garlic and Bread Crumbs image

Broccoli rabe can take whatever you throw at it and still shine. Its mild but distinctive bitterness dominates almost anything you cook it with - but what's wrong with that? So a pasta sauce that features it teamed with garlic and chili flakes is a natural. Add bread crumbs for crunch and the dish is a real winner. You can use the same pot for cooking the broccoli and the pasta; you can use the same skillet for toasting the bread crumbs and finishing the dish. The whole thing will be done within 20 or 30 minutes, and it will showcase broccoli rabe beautifully, as it deserves.

Provided by Mark Bittman

Categories     dinner, easy, quick, weekday, pastas, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 9

Salt
1/2 cup extra virgin olive oil, more as needed
3 or 4 cloves of garlic, peeled and slivered
1 cup bread crumbs, preferably homemade
1/4 teaspoon red pepper flakes, or to taste
About 1 pound broccoli rabe, trimmed and washed
1 pound spaghetti, linguine or other long pasta
Freshly ground black pepper
Freshly grated Parmesan cheese

Steps:

  • Bring a large pot of water to a boil and salt it. Put 1/4 cup olive oil in a large skillet over medium-low heat. When oil is warm, cook garlic just until fragrant, 1 to 2 minutes. Add bread crumbs and red pepper flakes and cook until bread crumbs are golden, 5 minutes or so. Remove and set aside.
  • Cook broccoli rabe in boiling water until it is soft, about 5 minutes. Remove with a slotted spoon, drain well and chop. Cook pasta in same pot.
  • Meanwhile, add remaining oil to skillet over medium-low heat. Add broccoli rabe and toss well; sprinkle with salt and pepper. When it is warm add garlic and bread crumbs and mix well.
  • When pasta is done, drain it, reserving a little cooking water. Toss pasta in skillet with broccoli rabe mixture, moistening with a little reserved water if necessary. Adjust seasonings and serve with freshly grated Parmesan.

CHICKEN AND RAPINI PENNE PASTA



Chicken and Rapini Penne Pasta image

We are trying to eat more greens in our diet, and rapini (aka broccoli rabe) is one of our favorites! Toss in some leftover rotisserie chicken and penne pasta, and you have yourself a meal!

Provided by Kim's Cooking Now

Categories     Main Dish Recipes     Pasta     Chicken

Time 40m

Yield 4

Number Of Ingredients 11

1 bunch rapini (broccoli rabe)
2 tablespoons extra-virgin olive oil
2 tablespoons diced red onion
1 tablespoon minced fresh garlic
¼ teaspoon red pepper flakes, or more to taste
¾ cup white wine
12 ounces penne pasta
2 cups chopped rotisserie chicken
½ teaspoon chicken bouillon granules
salt and ground black pepper to taste
½ cup grated Parmigiano-Reggiano cheese, divided

Steps:

  • Trim thick stems off rapini and coarsely chop.
  • Bring a large pot of salted water to a boil. Add rapini, return to a boil, and cook until stems are crisp-tender, 2 to 3 minutes. Remove from the water with a slotted spoon and allow to drain completely. Save the pot of water to cook the penne in.
  • Heat olive oil in a large frying pan over medium heat. Add red onion and cook for 2 minutes. Add garlic and red pepper flakes; cook for 30 seconds. Add rapini and white wine; cook until the wine is reduced by half.
  • Meanwhile, return the pot of water to a boil. Add penne and cook until almost tender, about 10 minutes. Drain penne, reserving 1/2 cup of the starchy cooking water.
  • Add the penne to the pan with the rapini. Add chicken, reserved cooking water, and chicken bouillon. Continue to cook until penne is tender yet firm to the bite, 2 to 3 minutes. Season with salt and pepper. Stir in 1/4 cup Parmigiano-Reggiano cheese. Divide among serving bowls and serve with remaining cheese.

Nutrition Facts : Calories 591.7 calories, Carbohydrate 66.3 g, Cholesterol 57.2 mg, Fat 18.6 g, Fiber 4.6 g, Protein 32.3 g, SaturatedFat 4.3 g, Sodium 219.4 mg, Sugar 4.2 g

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