Rapini and Feta Cheese with Rotini Recipe

by katerina on September 30, 2009

Now that rapini is in season and I have tried it for the first time, may I make a suggestion that everyone runs out and purchases some? After trying this pasta I am totally in love with rapini and looking for more rapini recipes. It is bitter and nutty, and so lovely with the salty feta. In case you do try and go out and buy it, rapini also goes under the name broccoli rabe and broccoletti.

This pasta is one of the easiest things I have made in a long time; it literally takes 20 minutes, and dirties one cutting board. Does anyone have any favorite rapini recipes or broccoli rabe recipes?

Print Recipe

Rapini and Feta Cheese with Rotini

(serves 1)
Adapted from Canadian Living

salt and pepper
90g dry pasta
~150 grams rapini or broccoli rabe
1/4 teaspoon red chili flakes
1/4 cup feta cheese, crumbled

Fill a big pot with water and add a good helping of salt (about a teaspoon). Bring to a boil. While waiting for water to boil, trim the bottom inch off of the rapini and discard. Roughly chop the rapini. Add the pasta when the water boils. Put a timer on for 2 minutes less then the package suggests for al dente. When the timer goes off add the rapini and cook for another two minutes. Reserve a cup of pasta water then drain. Return pasta and rapini to the pot, stir in feta and chilies and a good helping of pepper. Add just enough of the pasta water to bring all the ingredients together. Taste and add salt and pepper as desired. Serve immediately.

Prep Time: 5 minutes | Cooking Time: 15 minutes | Total Time:20 minutes
Calories(approximate per serving): 500

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