Rapini Butter Bean Aglio e Olio
Make this quick and easy pasta dish anytime you're in the mood for a comforting Italian dish! The rich flavours of this Rapini Butter Bean Aglio e Olio only take 25 minutes to whip up. The blend of peppery rapini with creamy butter beans and a hint of spice from chili flakes, all tossed in a fragrant garlic-infused olive oil.
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Servings: 3
Equipment
- pasta pot
- large pan
- tongs
- chefs knife
- stove top
Ingredients
- 400 grams spaghetti gluten-free
- 2 tbsp butter
- 4 tbsp garlic olive oil* extra for garnish
- ½ tsp chili flakes
- ½ onion diced
- 2 large garlic cloves thinly sliced
- ½ bunch rapini ends trimmed and roughly chopped
- 1 398ml can butter beans lightly rinsed
- parmigiano reggiano measure with your heart
- sea salt & cracked pepper
- ½ cup pasta water
Instructions
- Boil water in a large pasta pot. Salt water (approximately 1 tbsp). Add pasta and cook until al dente.Reserve 1 cup pasta water before draining. Do not rinse!
- While pasta is cooking heat a large pan with olive oil and butter. Heat until butter starts to sizzle.
- Add onion and cook until translucent. Add in sliced garlic and cook until fragrant. About 1 minute.
- Add chopped rapini and butter beans. Toss veggies into "sauce". Grate parmigiano over veggies and season with salt and pepper.
- Add in cooked pasta and pasta water. Toss and add more cheese. Add more pasta water and oil if pasta seems to be too dry.
- Check for seasoning and add more cheese if desired!
Nutrition
Serving: 1serving | Calories: 746kcal | Carbohydrates: 103g | Protein: 19g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 90mg | Potassium: 416mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1320IU | Vitamin C: 10mg | Calcium: 81mg | Iron: 3mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.