Cookin’ Greens Pasta Rapini with NEW Artichokes Heart Quarters
|Small pasta cuts||480 Milliliter (2 Cups, Uncooked Such As Penne Or Rotini)|
|Extra virgin olive oil||30 Milliliter (2 Tablespoon)|
|Chopped garlic||15 Milliliter (1 Tablespoon)|
|Red chili flakes||1⁄4 Teaspoon|
|Artichoke heart quarters||360 Milliliter (1 1/2 Cups, Cookin’ Greens)|
|Rapini||600 Milliliter, chopped (2 1/2 Cups, Cookin’ Greens)|
|Sea salt||1⁄4 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Roasted red pepper strips||120 Milliliter (1/2 Cup)|
|Parmesan cheese||1⁄4 Cup (4 tbs) (For Garnish)|
Cook pasta according to package directions.
In the meantime, heat the oil in a large skillet; add garlic. Stir. Add Cookin’ Greens Artichoke Heart - Quarters and sauté for 7 minutes. Add Cookin’ Greens Chopped Rapini and continue cooking until both artichokes and rapini are tender, approximately another 7 minutes, or until they reach an internal temperature of 165 degrees F. Season with salt and pepper. Add the red pepper strips and heat through.
When pasta is cooked, drain and add to the vegetable mixture in the pan with a little of the cooking water. Toss together; turn out onto a serving bowl or platter and sprinkle with Parmesan cheese. Enjoy.