4 Serves
40 Mins
Bring a large pot of water to a boil and add a generous amount of salt. Add the orecchiette and cook until al dente.
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ItalianVitamin K
293 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
81 µg / 400 µgCalcium
140 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
32 mg / 420 mgPhosphorus
97 mg / 1,250 mgPotassium
403 mg / 4,700 mgSodium
1808 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
3 g / 28 gSugar
1 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
1 gAlcohol
0 g
While the pasta cooks, wash and trim the rapini, removing any tough stems. In a large frying pan, heat the extra virgin olive oil over medium heat.
Add minced garlic and a pinch of red pepper flakes to the frying pan, sautéing until fragrant but not browned.
Add the prepared rapini to the pan with a splash of pasta water, cooking until tender. Season with salt and black pepper to taste.
Drain the orecchiette and toss it directly into the pan with the rapini mixture, coating the pasta thoroughly before serving.
36
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Italian
Italian