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Orzo with Rapini and Sun-Dried Tomatoes – vegetarian recipe
Stav Kogan

Orzo with Rapini and Sun-Dried Tomatoes

This Orzo with Rapini and Sun-Dried Tomatoes is a celebration of simple, vibrant ingredients. The slight bitterness of the rapini is perfectly balanced by the sweet intensity of sun-dried tomatoes and the nutty crunch of toasted pine nuts. It's a sophisticated vegetarian dish tha
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 serving
Calories: 450
Ingredients Method Nutrition

Ingredients
  

  • 1 bunch rapini (broccoli rabe), coarsely chopped
  • 1 ½ cups orzo, approximately 10 ounces / 280g (9.9 oz)
  • 2 tablespoons (30 ml / 1 fl oz) extra-virgin olive oil
  • 2 cloves garlic, minced
  • ¼ teaspoon red pepper flakes
  • ¼ cup oil-packed sun-dried tomatoes, chopped
  • ¼ cup toasted pine nuts, approximately 1 ounce / 30g (1.06 oz)
  • Salt and freshly ground black pepper, to taste
  • for Success
  • This recipe is a fantastic base for customization. Swap the rapini for spinach or Swiss chard, or use chopped fresh cherry tomatoes instead of sun-dried. Penne or rotini also work beautifully in place of orzo.
  • Reusing the rapini cooking water for the orzo not only saves time and an extra pot, but it also infuses the pasta with a subtle, earthy flavor.
  • For a protein boost, stir in a can of drained and rinsed chickpeas or cannellini beans along with the orzo in the final step.

Method
 

  1. Bring a large pot of salted water to a boil.
  2. Add the chopped rapini and cook until softened and bright green, about 3 minutes.
  3. Using a slotted spoon or tongs, remove the rapini from the water and set it aside, leaving the water in the pot.
  4. Return the same pot of water to a rolling boil.
  5. Add the orzo and cook according to package directions until al dente, typically 8-10 minutes.
  6. Drain the orzo well and set aside.
  7. While the orzo cooks, heat the olive oil in a large skillet or pan over medium heat.
  8. Add the minced garlic and cook until fragrant, about 30 seconds, being careful not to let it burn.
  9. Stir in the red pepper flakes and chopped sun-dried tomatoes.
  10. Add the reserved, cooked rapini to the skillet and cook, stirring occasionally, until it is tender, about 5 minutes.
  11. Add the cooked and drained orzo to the skillet with the rapini mixture.
  12. Stir everything together to combine and heat through.
  13. Season generously with salt and freshly ground black pepper to your liking.
  14. Serve immediately, sprinkled with toasted pine nuts.
  15. Don't skip blanching the rapini in salted water. This simple step helps to mellow its natural bitterness, resulting in a more balanced flavor.

Nutrition

Calories: 450kcalCarbohydrates: 65gProtein: 15gFat: 16g

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