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Ингредиенты
- 1 lb rigatoni
- 1/2 c. extra-virgin extra virgin olive oil
- 2 bn broccoli rabe
- 1 tsp finely-minced garlic
- 1 Tbsp. unsalted butter
- 2 bn baby spinach washed
- 2 bn Swiss chard
- 1 pt red and yellow cherry tomatoes cut into halves
- 1/4 c. pitted halved black olives
- 6 x sun-dry tomatoes in oil cut 1/2" cubes
- 3 Tbsp. capers packed in vinegar liquid removed, rinsed
- 2 bn arugula
- 2 Tbsp. aged balsamic vinegar
- 3 tsp coarse salt
- Â Â Freshly-grnd black pepper
Инструкции
- Cut broccoli rape, swiss chard and arugula into 1-inch pcs. Remove any coarse stems and throw away. Put the rigatoni in a pot of boiling water. Cook till al dente, about 10 min.
- Meanwhile, in a medium saute/fry pan set over medium heat, heat 3 Tbsp. extra virgin olive oil. Saute/fry the broccoli rabe stems 1 minute, till softened. Season with salt. Add in the broccoli rabe florets and 1/2 tsp. garlic. Cook till the broccoli rabe is fork-tender, about 5 min. Set aside.
- In a second saute/fry pan, heat 2 Tbsp. extra virgin olive oil and 1 Tbsp. butter over medium heat. Add in the spinach, and cook for 5 min, covered, till wilted but still green. Set aside.
- In a third saute/fry pan, heat 2 Tbsp. extra virgin olive oil over medium heat. Add in 1/2 tsp. garlic, and cook about 30 seconds, till fragrant. Add in the Swiss chard, cover, and cook for 5 min, till tender. Set aside.
- When the pasta is al dente, or possibly hard to the tooth, add in 2 tsp. salt to the water. Drain the pasta into a colander set in the sink. Don't run cool water over the pasta to shock it, as the heat of the pasta is needed to cook the accompanying raw vegetables in the dish. Place the minced arugula in a serving bowl. Cover with the warm, liquid removed pasta. Sprinkle the cherry tomatoes, black olives, sun-dry tomatoes, and capers on top. Season with freshly grnd black pepper and coarse salt, and drizzle with balsamic vinegar. Toss and serve in individual pasta bowls.
- Gently rewarm and taste the broccoli rabe, spinach, and Swiss chard before serving. Place a small mound of each green in a circle on individual plates. Serve either as a first course or possibly alongside the pasta.
- Serves 6 to 8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 192g | |
| Recipe makes 6 servings | |
| Calories 298 | |
| Calories from Fat 262 | 88% |
| Total Fat 29.49g | 37% |
| Saturated Fat 5.03g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 1434mg | 60% |
| Potassium 711mg | 20% |
| Total Carbs 7.85g | 2% |
| Dietary Fiber 3.1g | 10% |
| Sugars 3.3g | 2% |
| Protein 3.66g | 6% |
