Servings: 4 people
Calories: 301kcal
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.
Nutrition
Calories: 301kcal | Carbohydrates: 48g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Sodium: 1829mg | Potassium: 409mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1531IU | Vitamin C: 26mg | Calcium: 85mg | Iron: 2mg
Tried this recipe?Let us know how it was!