Fusilli with Rapini, Broccoli Rabe, Garlic, and Tomato Wine Sauce

Ingredients

• 1 lb fusilli pasta
• 1 bunch rapini, trimmed and chopped
• 1 bunch broccoli rabe, trimmed and chopped
• 4 cloves garlic, minced
• 1/4 cup extra-virgin olive oil
• 1/2 cup dry white wine
• 1 (14.5 oz) can diced tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon red pepper flakes
• Salt and freshly ground black pepper, to taste
• 1/4 cup freshly grated Parmesan cheese

Directions

1. Bring a large pot of salted water to a boil. Add the fusilli and cook according to package instructions.
2. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the rapini and broccoli rabe and cook, stirring occasionally, for about 5 minutes.
3. Add the garlic and cook for 1 minute more. Add the white wine and cook until most of the liquid has evaporated, about 3 minutes.
4. Stir in the tomatoes, oregano, basil and red pepper flakes. Simmer until the sauce has thickened and the vegetables are tender, about 10 minutes.
5. Drain the pasta and add it to the skillet. Toss to combine. Season with salt and pepper. Serve with freshly grated Parmesan cheese.

Interesting Facts

• Fusilli is a type of pasta that is twisted into a corkscrew shape.
• Rapini is also known as broccoli rabe or cima di rapa.
• This dish is a great way to get your daily dose of vegetables.