Penne and rapini make a tasty twosome in this quick-and-easy pasta recipe tossed in olive oil and Parmesan cheese.
5 slices bacon
1 pound rapini (broccoli rabe)
1 pound whole-wheat penne pasta
4 garlic cloves, peeled and sliced
1/4 cup sliced pitted black olives
1/4 teaspooncrushed red pepper
1/4 pound sliced mushrooms
2 tablespoons extra virgin olive oil
2 tablespoons grated Parmesan cheese
Cook bacon in a large nonstick skillet over medium heat for 6 minutes, until crisp. Cool and crumble bacon; save drippings.
Rinse rapini; cut into 2-inch pieces. Blanch in a large pot of lightly salted boiling water for 1 minute. Remove with a slotted spoon; scoop out 1/4 cup water. Return remaining water to boiling; add pasta. Cook as per package instructions. Drain.
While pasta cooks, reheat bacon drippings and add garlic, olives, red pepper and mushrooms to pan. Cook 3 minutes, until garlic is softened. Add reserved water and rapini. Cook 2 minutes. Toss with pasta, bacon, olive oil and Parmesan.