Whole Wheat Pasta with Rapini, Grape Tomatoes and Mushrooms |
Try swapping the ingredients of this summer pasta with seasonal vegetables.
Preparation time: 5 minutes
Cooking time: 10 minutes
Ingredients
- 2 cups (500 mL) short-cut whole wheat pasta (such as rotini or penne)
- 1 head rapini (broccoli raab, or rape), trimmed and chopped into 3-inch (7.5 cm) lengths
- 2 tbsp ( 25 mL) vegetable oil
- 2 green onions, finely chopped
- 2 cups (500 mL) sliced mushrooms
- 1 cup (250 mL) grape tomatoes, halved
- 1⁄4 cup ( 50 mL) freshly grated Canadian Parmesan cheese
- 2 tbsp (25 mL) chopped fresh basil, chives or parsley (optional)
Directions
1. Cook pasta according to package directions. When pasta is 3 minutes from being cooked, add rapini. Cook until pasta is al dente (tender to the bite). Drain.
2. Meanwhile, in a large skillet, heat oil over medium high heat. Sauté green onions and mushrooms for 4 minutes. Stir in pasta and rapini; cook, stirring constantly, to reheat pasta. Stir in tomatoes.
3. Serve sprinkled with Parmesan and basil, if using.
NUTRIENTS Per Serving
Calories: 287
Fat: 9.8 g
Protein: 13.9 g
Carbohydrate: 39.3 g
Fiber: 7.3 g
Calcium: 386 mg
Iron: 3.8 mg
Sodium: 259 mg
Recipe reprinted with permission from Dietitians of Canada, Simply Great Food, Robert Rose Inc. 2007
For more information about Simply Great Food, visit www.dietitians.ca/eatwell.
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