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Rigatoni ala Rapini

Preparation:  15 min. Cooking: 10 min. Total: 25 min.
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  • 2 Tbsp extra virgin olive oil
  • 2 garlic cloves
  • 1 Cup fresh diced tomatoes
  • 1 Lb fresh rapini
  • 1 Lb rigatoni pasta
  • 3 tsp oregano
  • 2 Tbsp red wine (optional)
  • salt and pepper , to taste
  • 1 Lb Eat Smart® Broccoli Slaw
In a medium-sized pan, heat oil and garlic over medium heat until garlic begins to sizzle. Add oregano, ground pepper, salt, diced tomatoes, and red wine -- sauté for 2 minutes. Add rapini and cook for a few more minutes until tender. Stir in cooked penne pasta and cook for another minute. Serve.
Calories
290 Cal
Fat
4.8 g
Carbs
52 g
Protein
11 g
Fiber
5.3 g
Sugar
4.2 g
Cholesterol
0 mg
Sodium
45 mg


Nutrients

Fiber     5.3 g
Fat     4.8 g
Sugar     4.2 g
Carbs     52 g
Protein     11 g
Calories     290 Cal

Fats

Fat, Poly     0.8 g
Fat, Mono     2.6 g
Fat, Sat     0.7 g
Fat, Trans     0 g
Fat, Percent     15 %

Vitamins

Vitamin, K     120 mcg     100 %
Vitamin, A     900 IU     30 %
Vitamin, B12     0 mcg     0 %
Niacin     5 mg     31 %
Riboflavin     0.4 mg     28 %
Vitamin, C     110 mg     120 %
Vitamin, D     0 IU     0 %
Vitamin, B6     0.3 mg     20 %
Vitamin, E     1.7 mg     12 %
Panto, Acid     0.9 mg     19 %
Choline     32 mg     5.9 %
Thiamin     0.6 mg     50 %

Minerals

Calcium     81 mcg     8.1 %
Phosphorus     190 mg     28 %
Magnesium     59 mg     14 %
Copper     0.3 mcg     28 %
Fluoride     14 mcg     350 %
Zinc     1.4 mg     12 %
Cholesterol     0 mg     0.5 %
Sodium     45 mg     3 %
Selenium     39 mcg     71 %
Manganese     0.8 mg     12 %
Potassium     570 mg     12 %
Iron     3.2 mg     41 %
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