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.
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.
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.