Short pasta with broccoli rabe in a garlic sauce. We use legume pasta in this recipe to increase protein content.
Southern Italians are particularly fond of broccoli rabe, a vegetable related to both the cabbage and turnip family. To reduce its bitterness, it is important to boil it in a large quantity of water.
220 g | broccoli rabe | ||
160 g | legume pasta | 2 1/4 cups | |
1 1/2 tbsp | olive oil | 23 mL | |
1 1/2 clove | garlic, minced or pressed | ||
2 tsp | nutritional yeast | 6 g | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] |
Keep the serving plates in the oven at the lowest setting so they are warm when you serve.
Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.
per 1 serving (260 g)
Amount % Daily Value |
Calories 390 |
Fat 10 g 16 % |
Saturated
1 g
5 % |
Cholesterol 0 mg |
Sodium 60 mg 2 % |
Carbohydrate 47 g 16 % |
Fibre 14 g 58 % |
Sugars 3 g |
Net Carbs 33 g |
Protein 26 g |
Vitamin A 50 % |
Vitamin C 53 % |
Calcium 20 % |
Iron 38 % |
Food Group | Exchanges |
---|---|
Vegetables | 0 |
Fats | 1 ½ |