Tuesday, March 30, 2021

Pasta with Mushrooms and Broccoli Rabe

Quantity : 2 
Preparation : 15 min Cooking : 10 min
370 calories/servings


160 g broccoli rabe
160 g penne, whole wheat 2 cups
2 tsp olive oil 10 mL
2 Portobello mushrooms, cut into 1 cm-thick slices 90 g
30 g salami, spicy, cut into small pieces
1/4 sprig rosemary, fresh, finely chopped 1 g
2 tbsp pasta cooking water 30 mL
2 tbsp Parmesan cheese, grated [optional] 6 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

Keep the serving dishes 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.


Prepare the broccoli rabe: remove any tough portions of the stalks and wash well. Blanch in a pot with plenty of salted water about 4-5 min, then drain. Cut the broccoli rabe into chunks and set them aside, keeping them warm.
To save time, the rest of the sauce preparation and pasta cooking can be done at the same time. Cook the pasta.
In the meantime, heat the oil in a skillet over medium heat. Gently sauté the mushrooms, with stirring, until they are cooked al dente. Add the drained broccoli rabe, salami and rosemary.
Drain the pasta, setting aside the required amount of cooking water. Pour the water and pasta into the skillet with the seasoned vegetables, then mix well. Adjust the seasoning, add the grated Parmesan (optional), then serve in the warmed dishes.


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