I adore the slightly bitter taste of rapini, a cross between broccoli and turnip greens. This is a great introduction to it, as rapini’s unique flavour is mellowed a bit by the pasta.
If you cannot find wild mushrooms, just used regular brown (cremini) mushrooms.
Makes 6 to 8 servings
- 1 tbsp olive oil
- 4 cloves garlic, finely chopped
- Pinch hot red pepper flakes
- 1/4 lb (125 g) fresh wild mushrooms, trimmed and sliced (about 1-1/2 cups/375 ml)
- 1 cup cooked red kidney beans
- 1 tsp salt
- Pinch of black pepper
- 1 lb (500 g) whole wheat or regular spaghetti
- 1 lb (500 g) rapini or broccoli, trimmed and chopped
- 1/4 cup pitted black olives, chopped
- 1/4 cup chopped fresh parsley
- Heat oil in a large, deep non-stick skillet on medium heat. Add garlic and hot red pepper flakes and cook gently for a few minutes until tender and fragrant but not browned.
- Add mushrooms and cook for 5 to 10 minutes, or until softened. Add kidney beans, salt and pepper, and cook for a few minutes longer.
- Meanwhile, cook spaghetti in a large pot of boiling water for 5 minutes. Add rapini and cook for 5 minutes longer. Drain well, reserving 1/2 cup pasta cooking water.
- Add reserved olives and water to skillet. Heat thoroughly. Toss with drained pasta, rapini and parsley. Taste and adjust seasonings if desired.
- Calories 374
- Protein 16 g
- Fat 5 g
- Saturates 1 g
- Cholesterol 0 mg
- Carbohydrate 67 g
- Fibre 9 g
- Sodium 480 mg
- Potassium 539 mg
- Excellent: Vitamin A; Thiamine; Riboflavin; Niacin; Folate; Iron
- Good: Vitamin B6; Vitamin C
– book, by Bonnie Stern, called “Heart Smart”; in co-operation with the Heart and Stroke Foundation of Canada