Lemon Rapini Pasta

No ratings yet

This lemon rapini pasta is a quick and easy vegetarian dinner recipe that’s perfect for busy weeknights. It has cannellini beans, chopped almonds and parmesan, all stirred into orecchiette.

Prep Time5

Cook Time15

Total Time20

Course: Pasta & Noodles

Cuisine: Italian

Servings:

Author: Paige Adams

Ingredients

1 bunch rapini (about 12 ounces)
8 ounces orecchiette
2 tablespoons olive oil
2 garlic cloves, thinly sliced
1/4 teaspoon red pepper flakes
1 teaspoon kosher salt
1/2 teaspoon black pepper
15 ounce can cannellini beans
1 lemon, zest and juice
1/4 cup chopped almonds plus more for serving
1/4 cup grated parmesan plus more for serving

Instructions

Prep the rapini. Rinse it with cold water to remove any dirt. Trim off the thick bottom ends. Then cut it into 1 to 2-inch lengths, including the leaves, stems and florets.
Bring a large pot of salted water to a boil. Blanch the rapini for 1 minute. Use a slotted spoon or spider to transfer it to a paper towel lined sheet pan to dry off.
Cook the orecchiette in the boiling water you used for the rapini. Follow the recommended cook time for al dente pasta on the package instructions. Drain it in a colander.
Warm the olive oil in a large skillet or sauté pan over medium heat. Sauté the garlic, red pepper flakes, salt and pepper until fragrant, about 30 seconds - 1 minute.
Add the rapini and sauté for 2-3 minutes until crisp-tender.
Stir in the orecchiette and cannellini beans. Continue cooking for a couple minutes until everything is warmed through.
Add the lemon zest and juice, almonds and parmesan, stirring it together.
Top with additional almonds and parmesan as desired when serving.

Notes

Toasted walnuts or pine nuts can be used instead of almonds.

To make the pasta vegan, leave out the cheese or use a dairy-free, plant-based parmesan or sprinkle it with nutritional yeast.

You can store leftovers in an airtight container in the refrigerator up to 3 days. Let it cool to room temperature first. Reheat the pasta with a splash of olive oil in a skillet over medium-low heat or in the microwave. You also can eat it cold as a pasta salad by adding baby arugula or spinach and drizzling it with lemon vinaigrette or balsamic vinaigrette.

Nutrition