Pasta with Sautéed Rapini and Mushrooms
Rapini, or Broccoli Rabe, is one of those ingredients that people either love, or hate. I’m definitely in the love camp.
For those who may be unfamiliar with rapini, it has a grassy, nutty, slightly bitter flavour.
It’s incredibly nutritious, containing vitamins A, B, C, and K, as well as calcium, iron, magnesium, potassium, and zinc.
To prepare rapini, it just needs a trim at the base of the stems. The stems, leaves, and buds or florets of the rapini are all edible.
Sautéed in olive oil with a little garlic and a pinch of red pepper and you have a simple, classic Italian side dish. I’ve taken that side dish and turned it into a quick and easy main dish by adding mushrooms and pasta. The bitterness of the rapini pairs nicely with the earthiness of the mushrooms.
The whole dish comes together in 20 minutes, the time it takes to bring the water to a boil and cook the pasta.
Mushrooms are sautéed in olive oil until golden brown, garlic and red pepper flakes provide flavour and a bit of heat. The rapini is added and cooked until wilted. Then all that is left to do is add a good pinch of salt, toss in the el dente pasta, and finish with a heathy squeeze of fresh lemon juice and a drizzle of olive oil. Top with parmesan cheese to serve.
Ingredients
- 8 ounces dry spaghetti (2 ounces (56 g) of dry pasta per person)
- 1 tbsp salt
- 2 tbsp olive oil (plus more for drizzling)
- 1-2 garlic cloves peeled and minced
- ⅛ tsp red pepper flakes (optional)
- 6-8 sliced cremini or white button mushrooms
- 1 bunch rapini/broccoli rabe
- ¼ cup vegetable stock or pasta water
- 1 lemon (juice from ½, the remaining ½ sliced for garnish)
- kosher salt and pepper to taste
- shredded parmesan for garnish (optional)
Instructions
- Fill a large pot with water and add salt. Cover the pot and bring the water to a boil.While you are waiting for the water to boil, start preparing the mushrooms and rapini.Clean and slice the mushrooms and peel and mince the garlic. Rinse the rapini and pat dry. Trim the bottom ½ inch to an inch of the stems and discard. Cut the rest of the stems into 1 inch pieces and the leafy/ flowering tops of the rapini into 2-3 inch pieces.Heat 2 tablespoons of olive oil in a sauté pan over med-high heat. Add the mushrooms and cook, until lightly browned, about 5-7 minutes.
- Once the pasta water has come to a boil, add the dried pasta and cook until el dente.While the pasta is cooking finish cooking the rapini.Add the garlic, and the stems of the rapini to the pan with the mushrooms and cook, stirring, for 2-3 minutes. Add the rest of the rapini to the pan, along with ¼ cup stock or pasta water and sprinkle with sea salt. Cover and cook , stirring frequently, until the rapini is evenly wilted, about 3 minutes.
- Add the cooked pasta to the rapini and mushrooms and toss thoroughly. Squeeze lemon juice over top and add salt and pepper to taste. Give the pasta/rapini a final toss.
- Transfer to a platter, or individual plates. Drizzle with olive oil and serve with sliced lemon and shredded parmesan if using.