Cime di rapa, turnips greens, broccoli rabe or rapini – whatever you call it, it is delicious. This bitter green vegetable is a member of the turnip family and is a match made in heaven when combined with pasta, garlic, grassy olive oil and a touch of heat from chilli.
Calories 453 | Carbs 61g | Sugar 4g | Protein 18g | Fiber 8.5g | Fat 13g | Sat Fat 3.5g | Salt 0.2g
- 450–500g (1lb–1lb 2oz) cime di rapa
- 320g (11-1/4 oz) orecchiette
- 3 tablespoons olive oil
- 3–4 garlic cloves, minced
- 1/2 teaspoon dried chilli flakes
- Salt and pepper
- 40g (1-1/2 oz) Pecorino Romano, grated, to serve
- Discard the tough, thicker stalks of the cime di rapa and cut the remainder into 2cm (3/4 in) pieces. Separate the florets and cut them in half if large.
- Bring a large saucepan of water to the boil, add salt and cook the pasta for 6–8 minutes, and 2 minutes before the pasta is ready, add the cime de rapa. Drain, reserving some of the pasta water.
- Put the oil into a large, deep frying pan and cook the garlic for 1 minute. Add the chilli flakes, pasta and cime di rapa. Stir through and add a little pasta water if needed. Adjust the seasoning to taste.
- Serve in bowls, topped with the grated cheese.
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Cover courtesy of Kyle Books
Excerpted with permission from Skinny Pasta by Julia Azzarello (Kyle Books, 2019).