Fusilli with Rapini

Italian comfort food at its best, but because it contains dark greens and heart-healthy garlic, it’s also nutritious.

Ingredients (Serves 6)

Instructions

1. Toast breadcrumbs in non-stick pan over medium heat, seasoning with salt and pepper until golden.
2. Boil a large pot of salted water for the pasta.
3. Boil a small pot of salted water and cook rapini for a few minutes, then drain.
4. Heat extra-virgin olive oil in a deep sauté pan, add a few red chili flakes and slices of garlic.
5. Remove garlic slices once golden and add greens, cooking on medium high heat for a few minutes. Add black olives near the end.
6. Cook pasta until al dente and drain, preserving some pasta water.
7. Mix breadcrumbs with greens, add pasta and toss together.
8. Add a little reserved pasta water if mixture it looks dry. Add some extra-virgin olive oil and black pepper to taste.
9. Serve hot and top with grated Parmesan.
10. Don’t forget the wine!

Nutritional information

Nutrients per serving: 516 calories, 14 g fat, 14 g protein, 83 g carbohydrates, 3 g fibre.

Recipe Developed by Kristina Madonia
Photography by James Tse
Food Styling by Ian Muggridge
Prop Styling by Lara McGraw