Slightly bitter rapini (a k a broccoli rabe), marries well with the tangy goat cheese in this dish.
1. Bring an 8-qt. pot of salted water to a boil. Add rapini and boil until crisp-tender, about 4 minutes. Using a slotted spoon, transfer rapini to a large bowl of ice water; chill. Drain rapini, pat dry, and set aside.
2. Heat oil in a 12" skillet over medium heat. Add garlic and cook, stirring occasionally, until golden, about 3 minutes. Add chile flakes and cook, stirring frequently, for 30 seconds. Add rapini, toss, and remove pan from heat; set aside.
3. Meanwhile, bring a 6-qt. pot of salted water to a boil. Add pasta and cook until al dente, about 10 minutes. Drain pasta and transfer pasta and lemon zest to reserved skillet over high heat. Toss to combine and season with salt. Divide pasta between bowls and add a dollop of goat cheese to each.
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Serving Size: 1 Serving (67g) | ||
Recipe Makes: 2-4 Servings | ||
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Calories: 222 | ||
Calories from Fat: 154 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.1g | 23 % | |
Saturated Fat 11.7g | 59 % | |
Monounsaturated Fat 3.9g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 44.8mg | 14 % | |
Sodium 369.3mg | 13 % | |
Potassium 139mg | 4 % | |
Total Carbohydrate 4.8g | 1 % | |
Dietary Fiber 0.4g | 1 % | |
Sugars, other 4.4g | ||
Protein 12.9g | 18 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 222
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