Mediterranean Rapini Pasta (#1944)

Pastas Vegetarian Healthy
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  • 6 oz Pasta, Fusilli preferably whole wheat
  • 1 bunch Rapini (Broccoli Rabe) rapini, tough ends chopped, and cut into 1-inch pieces
  • 1 Tbsp Olive Oil
  • 1 small Yellow Onion peeled and chopped
  • 2 cups Mushrooms cremini or white button, sliced
  • 2 cloves Garlic peeled and finely chopped
  • 1/4 cup Sundried Tomatoes packed in olive oil
  • 2 tablespoons Extra-Virgin Olive Oil from sun-dried tomatoes
  • 2 tablespoons Kalamata Olives pitted and chopped
  • 1/2 Tbsp Capers rinsed, and roughly chopped
  • 2 tablespoons Parsley Leaves fresh
  • 1 Tbsp Lemon Juice or to taste
  • 1/4 cup Feta Cheese crumbled
  • 1/4 cup Walnuts toasted and chopped, optional
  • 1 Salt And Black Pepper to taste


  1. Bring a large pot of salted water to a boil.
  2. Add the pasta and cook until desired constancy, 10 to 12 minutes.
  3. Reserve the cooking water, and drain pasta in a colander.
  4. Pour the cooking water back to the pot, and blanch rapini for about 3 minutes or until tender and brightly green.
  5. Drain well and rinse under cold water and drain again.
  6. Rinse the pot and dry it, then return the pasta and rapini to the now-empty pot.
  7. Meanwhile heat the olive oil in a medium-size nonstick skillet over medium heat until hot.
  8. Add the onions, and cook until the onions are softened and browned, about 5 minutes.
  9. Stir in the mushrooms, and cook for another 3 to 5 minutes or until the mushrooms start to brown, and have lost some of the moisture.
  10. Add the garlic, and cook for another 1 minutes.
  11. Season to taste with salt and black pepper.
  12. Remove from the heat, and transfer the mushroom mixture into the pot with pasta and rapini.
  13. Add the sun dried tomatoes with olive oil, olives, capers, parsley, lemon juice to taste and feta cheese.
  14. Gently toss to combined, and season to taste with salt and black pepper id desired.
  15. Divide between two serving plates, and top with toasted walnuts if desired.
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