Recipes Cuisine European Italian Fusilli with Rapini (Broccoli Rabe), Garlic, and Tomato Wine Sauce 4.5 (18) 15 Reviews 6 Photos This Italian-inspired tomato, garlic, and rapini pasta dish is delicious in spring. You can adapt this recipe to use whatever is growing in your garden. Submitted by sophie Updated on June 13, 2022 Save Rate Print Share Trending Videos Close this video player 6 6 6 6 6 Prep Time: 20 mins Cook Time: 20 mins Total Time: 40 mins Servings: 2 Jump to Nutrition Facts Ingredients 1 bunch broccoli rabe, trimmed and cut into 1-inch pieces ½ cup uncooked fusilli pasta 3 tablespoons olive oil 2 cloves garlic, roughly chopped salt and ground black pepper to taste 1 sprig fresh rosemary (Optional) ½ teaspoon dried Italian herb mix, or to taste ¼ teaspoon crushed red pepper flakes, or to taste ¼ cup white wine 1 (14.5 ounce) can diced tomatoes 2 green onions, sliced 1 clove garlic, minced 2 teaspoons grated Parmesan cheese, or to taste Directions Fill a saucepan with enough water to cover broccoli rabe, sprinkle in some salt, and bring to a boil. Stir in broccoli rabe and cook until bright green and just starting to become tender, about 2 minutes; drain and cool in a bowl of ice water to stop the cooking process. Drain well, and pat dry with paper towels. Fill a pot with lightly salted water and bring to a rolling boil over high heat. Once water is boiling, stir in pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 12 minutes. Drain well. While pasta is cooking, heat olive oil in a saucepan over medium heat; stir in 2 roughly-chopped garlic cloves until they start to turn translucent, about 2 minutes. Sprinkle with salt and black pepper; stir in rosemary sprig, dried Italian herb mix, and crushed red pepper flakes. Stir in blanched rabe, white wine, and tomatoes; remove rosemary sprig and bring to a boil. Mix in pasta, green onions, and 1 minced clove of garlic; simmer for 1 more minute, and serve topped with a sprinkle of Parmesan cheese. I Made It Print Nutrition Facts (per serving) 354 Calories 21g Fat 26g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 2 Calories 354 % Daily Value * Total Fat 21g 27% Saturated Fat 3g 17% Cholesterol 2mg 1% Sodium 390mg 17% Total Carbohydrate 26g 10% Dietary Fiber 6g 21% Total Sugars 8g Protein 9g 18% Vitamin C 124mg 138% Calcium 176mg 14% Iron 7mg 37% Potassium 379mg 8% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved