Lightning Fast Rapini Pasta

by angelika on December 21, 2011


If you are anything like me, there are many nights you either need or want to feed yourself and your family fast- but you still want it to be healthy. Now I’ll admit, I have a freezer full of Amy’s burritos and frozen pizza for nights I just can’t get it together. However, with 15 minutes, you can have a healthy pasta too. The big secret is cooking the vegetables in with the pasta. We use Tinkyada rice pasta, which has about a 12 minute cooking time. For the last 5 minutes I put in broccoli, or cauliflower, or any other veggie you’d like. You just adjust the time for the vegetable. Carrots need about 8 minutes, as do other roots that look like carrots. Summer squash really only needs 3 minutes. Peas and corn- 1 minute. You get the idea. The variations are endless.

Lightning Fast Rapini Pasta
dried pasta of  your choice
chopped rapini (broccoli rabe)
6 cloves garlic, minced
1/4 cup olive oil
1 can diced tomatoes or crushed tomatoes
salt and pepper to taste
fresh mozzarella or burrata cheese
Cook your pasta in salted water to the specs, adding the vegetable for the last 5 minutes or so. Drain the whole pot, then plate it. 

You can even make a sauce from scratch in the time is takes to cook pasta. Mince 5-6 cloves of garlic and simmer, on low, in 1/4 cup olive oil for the time you are cooking the pasta. Add a can of diced tomato, herbs of your choice, or even nothing else! Salt and pepper to taste.

Put the sauce over your pasta, and top with some parmesan or fresh mozzarella cheese. We had some burrata cheese and it was delicious on top. With a small salad and some fresh bread, dinner was on the table in less than 20 minutes. 

A votre santé! 

{ 5 comments… read them below or add one }

Dora Romero February 13, 2012 at 5:58 am

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Dora Romero February 13, 2012 at 5:58 am

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Sandra Marasco February 13, 2012 at 7:15 am

This recipe is easy to prepare, very healthy and appropriate for working moms like me. Have you try gluten free pasta for your recipe?

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Angelika February 13, 2012 at 3:53 pm

Hi Sandra,

Thanks for your comment! The pasta we used in this recipe is gluten free. We use Tinkyada pasta almost exclusively in our house. The only exception is Deboles lasagna noodles, but they are also gluten free. :)

Angelika

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Sandra Marasco February 14, 2012 at 4:32 am

Thanks for your reply. I am worried if this dish will not taste good after trying this at home using gluten free pasta. One of my kids had celiac disease so, i must use gluten free products.

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