Rapini and Paprika Pasta
This rapini and paprika pasta, inspired by a treasured Italian family recipe, is a real favourite in our house.
In the collections
The ingredients
- 1 tsp oil
- ½ onion, small, finely chopped
- 1 tbsp minced garlic
- 1 ½ cups white potatoes, peeled and cubed
- 6 cups reduced-sodium vegetable broth
- 1 tsp dried oregano
- 1 tsp dried parsley
- ½ tsp ground turmeric
- 1 bunch rapini, roughly chopped
- ¼ cup olive oil
- 5 tbsp paprika
- 1 ½ cups canned white beans, drained and rinsed
- 2 cups Catelli Protein+ pasta, uncooked, or gluten-free chickpea pasta
- 1 ½ tsp smoked paprika
- Salt and pepper, to taste
The method
- In a large pot, heat the oil over medium-high heat. Add the onion and garlic, then cook for 1 minute.
- Add the potatoes and cook for a few minutes. Then add the broth and spices, and bring to a boil. Cook for 15 minutes.
- Add the white beans. Using an immersion blender, lightly purée the beans (without over-blending).
- Add the rapini and continue cooking for 5 minutes.
- In a small pot, heat the olive oil and paprika. Remove from heat as soon as small bubbles appear on the surface. Set aside.
- Add the pasta and cook for about 10 minutes, or according to the package instructions.
- Add the smoked paprika, then season with salt and pepper to taste.
Storage tips
Keeps in the fridge for up to 4 days.
Nutrition facts
Per serving, for reference only.
- 510Calories
- 17 gFat
- 75 gCarbs
- 15 gFibre
- 21 gProtein
This meal offers an excellent nutritional profile, combining complex carbohydrates, fibre, plant-based protein, and antioxidants.
