Spinach from last night's spinach dish? Check. Penne I've had sitting in my cupboard for a few months? Check.
Taste: 4 (G gave it a 4.5)
Ease of Preparation: 4
Weight Friendliness: 4 (6 points for one serving)
Maddie Friendliness: 2 (She just doesn't do well with spicy things)
Cost of Ingredients: 4
It was really easy to make, basically chop stuff, boil some pasta, toss it all together. Tasty too, G only gave it a 4.5 because he feels compelled to be a little more judicious with the 5s.
Recipe adapted from Quick-Fix Vegetarian by Robin Robertson
1 bunch rapini coarsely chopped (Also called broccoli rabe. I used spinach instead.)
1 1/2 cups orzo (I used penne pasta instead)
2 tbsp extra-virgin olive oil
2 cloves garlic, minced
1/4 teaspoon red pepper flakes
1/2 cup chopped oil-packed sun-dried tomatoes
Salt and freshly ground black pepper
1/4 cup toasted pine nuts
- Boil the rapini (or spinach) in salted water for about 3 minutes. Use a slotted spoon to remove the rapini (or spinach) from the water and set aside.
- Return the water to a boil. Add the orzo (or penne). Cook until it is al dente (about 8 minutes). Drain and set aside
- Heat the oil in a large skillet over medium heat. Add the garlic and cook until fragrant (about 30 seconds).
- Add the red pepper flakes, sun-dried tomatoes, and reserved rapini (or spinach).
- Cook until the rapini (or spinach) is tender, about 5 minutes.
- Stir in the orzo (or penne) and season with salt and pepper.
- Serve sprinkled with pine nut