Cavatappi with Rapini

I bought a beautiful bunch of rapini (also known as broccoli rabe). I thought it would go really well with pasta for a quick meal suitable for my low iodine diet. I thought this dish turned out better than expected. It’s so simple and not too heavy. Once off LID, I would probably add a sprinkle of parmesan cheese.

Cavatappi with Rapini

Cavatappi with Rapini

1 large bunch of rapini (broccoli rabe), washed, stem ends trimmed, and cut into 1-inch pieces
1/2 pound (1/2 a box) cavatappi or other pasta (like penne, fusilli, rotini, etc…) (I used Ronzoni brand cavatappi)
3 tablespoons olive oil
3 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
1/4 cup white wine (I used Chardonnay)
1 Roma tomato, chopped
Kosher salt and pepper, to taste

In a large saucepan, bring water to a boil. Add about 1/2 a teaspoon of Kosher salt and the rapini. Cook until the rapini becomes bright green, about 2 minutes. Drain in a colander and set aside.

In a large pot, cook the pasta according to package directions and drain.

While the pasta is cooking, heat the olive oil in a skillet over medium heat. Add the minced garlic and stir until fragrant, about 2 minutes. Stir in the crushed red pepper flakes. Next, add the cooked and drained rapini, white wine, and chopped tomato. Bring to a boil and then add the drained pasta. Stir to combine and let cook for another minute. Season with salt and pepper and serve.

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