Rapini-Walnut Macaroni

Rapini-Walnut Macaroni

10
niki 0

"Delicious vegetarian pasta recipe. My kids even love it! It's quick and easy...I discovered it by throwing together things I happened to have in my kitchen."
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Ingredients

30 m servings 460 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 460 kcal
  • 23%
  • Fat:
  • 23.5 g
  • 36%
  • Carbs:
  • 48.3g
  • 16%
  • Protein:
  • 15.6 g
  • 31%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 191 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the broccoli rabe, and cook until just tender, about 5 minutes. Remove with a slotted spoon, and set aside. Return the water to a boil, and stir in the macaroni. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
  2. While the pasta is cooking, cook and stir the walnut halves in a skillet over medium heat until fragrant, about 5 minutes. Set the walnuts aside, add the olive oil, and reduce heat to low. Stir in the garlic, and cook until golden brown, about 3 minutes. Stir in the broccoli rabe, and cook 3 minutes to reheat. Season to taste with salt and black pepper, then stir in the drained pasta and walnuts. Toss with Parmesan cheese before serving.

Reviews

10
  1. 12 Ratings

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Most helpful positive review

Awesome!!! This is definitely the recipe to try for rapini-beginners (it was my first attempt to cook with it) - you will be won over! Now I did tweak the recipe a bit by adding a large, diced ...

Most helpful critical review

I was in a rush, so didn't chop the nuts. Would strongly suggest to do this cause the bites with nuts were 10x better than without. Rapini needed some help to cut the bitterness and this did i...

Awesome!!! This is definitely the recipe to try for rapini-beginners (it was my first attempt to cook with it) - you will be won over! Now I did tweak the recipe a bit by adding a large, diced ...

Really simple, really yummy! Great way to use rapini. Sounded too simple....but it was excellent. My husband & daughter loved it too!

I was in a rush, so didn't chop the nuts. Would strongly suggest to do this cause the bites with nuts were 10x better than without. Rapini needed some help to cut the bitterness and this did i...

Used orrichette, double the garlic, made a mix of romano and parm. Delicious and quick.

Very delicious. My boyfriend usually remarks to these kinds of dishes saying, "I don't like green stuff in my pasta" but this time he said, "I like this!" aka phenomenal. The flavors complimente...

Absolutely love this! I had some rapini in my CSA box that needed using and this was perfect. I used whole wheat pasta and subbed cashews for the walnuts (what I had on hand.) I also added so...

Make sure the rapini is fresh or the bitterness is intense. White beans ,drained, cuts some of the bitter. It is an aquired taste.

i love this kind of "whatever's in the kitchen" recipe!

Very simple, but I never would have thought to mix nuts and rapini... Turned out great! I think this would make a great base recipe for a pasta salad as well.