Penne Rapini

Penne and rapini make a tasty twosome in this quick-and-easy pasta recipe tossed in olive oil and Parmesan cheese.

Penne Rapini
Servings: 6 Prep 10 mins Cook 12 mins


  • 5 slices bacon
  • 1 pound rapini (broccoli rabe)
  • 1 pound whole-wheat penne pasta
  • 4 garlic cloves, peeled and sliced
  • 1/4 cup sliced pitted black olives
  • 1/4 teaspoon crushed red pepper
  • 1/4 pound sliced mushrooms
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons grated Parmesan cheese

Make It

1. Cook bacon in a large nonstick skillet over medium heat for 6 minutes, until crisp. Cool and crumble bacon; save drippings.

2. Rinse rapini; cut into 2-inch pieces. Blanch in a large pot of lightly salted boiling water for 1 minute. Remove with a slotted spoon; scoop out 1/4 cup water. Return remaining water to boiling; add pasta. Cook as per package instructions. Drain.

3. While pasta cooks, reheat bacon drippings and add garlic, olives, red pepper and mushrooms to pan. Cook 3 minutes, until garlic is softened. Add reserved water and rapini. Cook 2 minutes. Toss with pasta, bacon, olive oil and Parmesan.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 452, Fat, total (g): 16, chol. (mg): 14, sat. fat (g): 4, carb. (g): 62, fiber (g): 7, pro. (g): 15, sodium (mg): 250, Percent Daily Values are based on a 2,000 calorie diet.