Adding feta to the rapini and pasta not only boosts flavour but protein as well.
Ingredients:
1 bunch rapini, (about 12 oz/375 g)
4 cups (1 L) shell pasta, (12 oz/375 g)
1 cup (250 mL) crumbled feta cheese, (4 oz/125 g)
2 tbsp (30 mL) olive oil
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper
1 pinch hot pepper flakes, (optional)
Preparation:
Trim 1/2 inch (1 cm) from rapini stems; discard. Chop rapini coarsely; set aside.
In large pot of boiling salted water, cook pasta for 6 minutes; add rapini. Cook for 2 minutes longer or until tender. Drain, reserving 1/2 cup (125 mL) of the cooking liquid; return pasta and rapini to pot. Stir in cheese, oil, salt, pepper, and hot pepper flakes (if using). Pour in reserved liquid if necessary to moisten.
Tip: Some feta can be salty. Ask to taste it before buying. You can also rinse it or, if desired, soak it for 15 minutes or up to 1 hour in cold water, depending on saltiness (do not let it become soggy). When using feta in recipes, taste before adding salt.
Servings: 4
Nutritional Info
approx. per serving
cal
pro
total fat
sat. fat
carb
fibre
chol
sodium
%RDI:
calcium
iron
vit A
vit C
folate
577
23 g
22 g
10 g
71 g
6 g
55 mg
1,002 mg
-
52%
24%
39%
55%
20%
cal
pro
total fat
sat. fat
carb
fibre
chol
sodium
%RDI:
calcium
iron
vit A
vit C
folate
577
23 g
22 g
10 g
71 g
6 g
55 mg
1,002 mg
-
52%
24%
39%
55%
20%
cal
pro
total fat
sat. fat
carb
fibre
chol
sodium
%RDI:
calcium
iron
vit A
vit C
folate
577
23 g
22 g
10 g
71 g
6 g
55 mg
1,002 mg
-
52%
24%
39%
55%
20%
