Pasta con le Cime di Rapa

Pasta con le Cime di Rapa is a traditional Italian dish that combines the earthy flavors of broccoli rabe with al dente pasta, offering a vibrant and healthy dining experience. This vegan recipe highlights the natural bitterness of the greens, balanced with garlic and a touch of chili for a satisfying meal.

Ingredients

• Orecchiette Pasta - 160 grams
• Broccoli Rabe (Cime di Rapa) - 200 grams
• Garlic - 3 cloves, minced
• Red chili flakes - 1/2 teaspoon
• Olive oil - 3 tablespoons
• Salt - to taste
• Black pepper - to taste
• Nutritional yeast - 2 tablespoons (optional, for a cheesy flavor)

Steps

1. Bring a large pot of salted water to a boil. Add the orecchiette pasta and cook according to package instructions until al dente, usually about 8-10 minutes.
2. While the pasta is cooking, rinse the broccoli rabe under cold water and trim the tough ends. Cut the leaves and stems into smaller pieces.
3. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red chili flakes, sautéing until fragrant, about 1-2 minutes.
4. Add the broccoli rabe to the skillet, season with salt and black pepper, and sauté for about 5-7 minutes until the greens are tender but still vibrant green.
5. Once the pasta is cooked, reserve 1/2 cup of the pasta cooking water, then drain the pasta.
6. Add the drained pasta to the skillet with the broccoli rabe. Toss to combine, adding reserved pasta water a little at a time until the desired consistency is reached.
7. If using, sprinkle nutritional yeast over the pasta and toss again. Adjust seasoning if necessary.
8. Serve hot, garnished with additional chili flakes or nutritional yeast if desired.

Nutrition

• Calories: 400
• Protein: 15 g
• Carbs: 60 g
• Fiber: 8 g
• Sugar: 2 g
• Sodium: 250 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins A, C, and K, promoting overall health.
• High in fiber, aiding in digestion and promoting satiety.

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