Rigatoni with broccoli rabe

Rigatoni with broccoli rabe


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The amount of vitamin C in this combination of vegetables boosts the immune system to help your body fight infection.

Lynn Lewis

Serves: 4 

  • 350 g rigatoni
  • 2 small bunches broccoli rabe, tough stems removed and leaves cut crossways into 2 cm-wide pieces
  • 1 tablespoon olive oil
  • 1 medium red onion, halved and thinly sliced crossways
  • 1 medium yellow capsicum, seeded and cut lengthways into thin strips
  • 2 spring onions, thinly sliced on the diagonal
  • ½ cup (85 g) sultanas
  • ¼ teaspoon chilli flakes
  • ¼ teaspoon salt
  • 8 cloves roasted garlic
  • 12 cherry tomatoes, each cut in half
  • pinch of ground nutmeg
  • ¼ teaspoon black pepper
  • ¼ cup (20 g) grated parmesan cheese

Preparation:10min  ›  Cook:12min  ›  Ready in:22min 

  1. Cook pasta in a large saucepan of lightly salted boiling water until al dente, following packet instructions. Add the broccoli rabe to the pan for the last 5 minutes of cooking time. Drain pasta and broccoli rabe.
  2. Heat oil in a large non-stick frying pan over medium-high heat. Add onion, capsicum, spring onion, raisins, chilli flakes and salt. Sauté until vegetables are crisp-tender, 4 minutes. Add roasted garlic. Sauté for 1 minute. Remove from heat.
  3. Return pasta and broccoli rabe to the pan. Add capsicum mixture, tomato and nutmeg. Sprinkle with the black pepper and parmesan.

Did you know

…that grapes are around 80 per cent water? The sultanas and raisins that are a product of them contain only about one-fifth as much water and are, therefore, a more concentrated source of fibre, potassium, iron and kilojoules.

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