4 Serves
65 Mins
Bring a large pot of water to a boil and add a generous amount of salt.
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Vitamin K
55 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
75 µg / 400 µgCalcium
130 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
24 mg / 420 mgPhosphorus
49 mg / 1,250 mgPotassium
310 mg / 4,700 mgSodium
1819 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
1 g / 28 gSugar
1 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
3 gAlcohol
0 g
Clean the Cime di Rapa by trimming the tough stems and chopping the leaves into bite-sized pieces.
Add the orecchiette and the prepared Cime di Rapa to the boiling water and cook until the pasta is al dente.
While the pasta cooks, heat extra virgin olive oil in a large skillet over medium heat and sauté the sliced garlic until fragrant and golden.
Drain the pasta and greens, reserving a small amount of pasta water, then toss them into the skillet with the garlic oil.
Season the dish with salt and black pepper to taste, adding a splash of reserved pasta water if needed to emulsify the sauce, and serve immediately.
45
g90
g25
g
Italian
Italian