ZENB Penne with Rapini, Toasted Garlic, & Chiles

Featuring Rapini, a relative of broccoli, this meal delivers a delicious dose of vegetables to enjoy with your ZENB Penne Pasta. Not only will you enjoy the taste, you'll also love that this dish is low calorie, low fat, a good source of fiber, and a good source of vitamin A.

• 12 ounces ZENB Yellow Pea Penne Pasta, uncooked
• 1 tablespoon olive oil
• 4 cloves garlic, thinly sliced
• 1/2 teaspoon crushed red pepper 2 bunches rapini (about 2 pounds), washed, trimmed, cut into 2-inch pieces
• 1/2 teaspoon kosher salt
• 2 small lemons, juiced
• 1/2 cup grated Parmesan cheese, divided

INSTRUCTIONS

1.

Cook pasta as directed on package. Reserve 1 cup pasta cooking water; drain.

2.

Meanwhile, heat oil, garlic and red pepper in large pot on medium heat. Cook, 2-3 minutes or until edges of garlic begin to brown. Add rapini, reserved pasta water and salt to pot; toss gently. Cook 5-6 minutes, stirring occasionally, until bright green and tender-crisp. Stir in pasta; cook 1-2 minutes until heated through.

3.

Remove pan from heat; add lemon juice and 1/4 cup cheese. Mix gently until well combined. Serve sprinkled with remaining cheese.