Short pasta with broccoli rabe in a garlic sauce.
Southern Italians are particularly fond of broccoli rabe, a vegetable related to both the cabbage and turnip family. To reduce its bitterness, it is important to boil it in a large quantity of water.
220 g | broccoli rabe | ||
160 g | gluten free/wheat free shells | 2 1/2 cups | |
1 1/2 tbsp | olive oil | 23 mL | |
1 1/2 clove | garlic, minced or pressed | ||
2 tbsp | Parmesan cheese, grated | 6 g | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] |
Keep the serving plates in the oven at the lowest setting so they are warm when you serve.
Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.
per 1 serving (310 g)
Amount % Daily Value |
Calories 340 |
Fat 9 g 13 % |
Saturated
1.5 g
8 % |
Cholesterol 0 mg |
Sodium 140 mg 6 % |
Carbohydrate 56 g 19 % |
Fibre 5 g 18 % |
Sugars 1 g |
Net Carbs 51 g |
Protein 6 g |
Vitamin A 50 % |
Vitamin C 53 % |
Calcium 13 % |
Iron 11 % |
Food Group | Exchanges |
---|---|
Starches | 1 ½ |
Vegetables | 0 |
Meat and Alternatives | 0 |
Fats | 1 ½ |