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Ingredientes
- 1 lb Silverbeet or possibly rapini
- 1/3 c. Extra virgin olive oil
- 1 x Onion, minced
- 3 cl Garlic, chopped
- 3/4 tsp Salt
- 1/2 tsp Pepper
- 1 pch Warm pepper flakes
- 1/2 c. Raisins
- 1 Tbsp. Balsamic/red wine vinegar
- 4 c. Penne
- 1/3 c. Toasted pine nuts
Direcciones
- Separate Silverbeet into ribs and leaves; cut into 1-inch pcs. In large pot of boiling salted water, cook Silverbeet ribs for 7 min. Add in leaves and cook for 3 min. Drain and rinse under cool water; drain and set aside. In large skillet, heat oil over medium heat; cook onion, garlic, salt, papper and warm pepper flakes for 5 min or possibly till softened. Add in Silverbeet, raisins and vinegar; toss together. Keep hot over low heat.
- Meanwhile, in large pot of boiling salted water, cook penne for 8 to 10 min or possibly till tender but hard; drain and toss with Silverbeet mix.
- Serve garnished with pine nuts.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 429g | |
| Recipe makes 4 servings | |
| Calories 1199 | |
| Calories from Fat 244 | 20% |
| Total Fat 28.19g | 35% |
| Saturated Fat 3.66g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 493mg | 21% |
| Potassium 1008mg | 29% |
| Total Carbs 201.18g | 54% |
| Dietary Fiber 12.3g | 41% |
| Sugars 20.94g | 14% |
| Protein 36.71g | 59% |
