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Spinach Garlic Pasta Luce Linguine with Broccoli Rabe, Roasted Red Peppers, and Confit Garlic - Contributed by Pappardelle's Pasta

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Whether you've stuck to your New Year's resolution to eat healthier or already called it quits, this simple recipe is one you can feel good about. Our Spinach Garlic Pasta Luce Linguine has half the carbohydrates and twice the protein, making it great for diabetics and others watching their carbs. Combined with antioxidant-rich broccoli rabe and garlic, and dairy-free, protein-packed nutritional yeast, this dish is equally healthy as it is delicious. If you can't find broccoli rabe, also known as rapini, broccolini will do the trick; parmesan cheese is a great substitute for nutritional yeast, as well. 

Serving Size: 
4-6
Ingredients: 

8 oz. Spinach Garlic Pasta Luce Linguine
1 lb. broccoli rabe, trimmed
8 garlic cloves, thinly sliced
2 c. olive oil
2 large roasted red peppers, sliced
1 teaspoon red pepper flakes
Nutritional yeast or parmesan cheese, to taste

 

Instructions: 

1. Bring a large pot of salted water to boil. While water is heating up, wash and trim broccoli rabe; cut off the base of the stem and if thick, peel. Prepare a bowl of ice water and have at the ready. Submerge the rabe in the boiling water and cook about 3 minutes, or until the thickest stems are al dente. Remove from pot and put in ice bath to shock. Once cool, remove from water and drain well.

2. In a small pot or saucepan, add olive oil, garlic, and a pinch of red pepper flake. Put on lowest heat setting and simmer 30 minutes or until garlic is soft and lightly browned, making sure it does does not burn. Remove garlic from pot and reserve oil. 

3. Return pot of water to boil, adding more water or salt if necessary. Add pasta and cook until al dente, about 14 minutes.

4. When pasta has 5 minutes left cooking, heat a large saute pan to medium-high. Add enough garlic olive oil to coat the pan and add rabe, making sure it's dry. Season with salt, pepper, and red pepper flake. Add roasted red peppers and confit garlic and toss to combine. Remove pasta from water and add to rabe and red peppers in saute pan. Add a ladle of pasta water, nutritional yeast or cheese, and toss until well combined. Serve with a drizzle of garlic olive oil and enjoy.

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