Rapini with Orzo and Sun-Dried Tomatoes

This Needs more rabe!

This recipe comes from a new book that aims to bring new meaning to the term "fast food." It’s titled "Quick-Fix Vegetarian" by Robin Robertson, a Virginia Beach, Va., woman who has written more than a dozen cookbooks and who writes an online cooking column (www.vegcooking.com).

This recipe, one of 150 in the book, she says is "extremely versatile," as spinach or chard can be substituted for the rapini, and penne or rotini pasta can be substituted for the orzo.


  • 1 bunch rapini (broccoli raab), coarsely chopped
  • 8 ounces orzo
  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic, minced
  • ¼ teaspoon red pepper flakes
  • cup chopped oil-packed sun-dried tomatoes
  • Salt and freshly ground black pepper
  • ¼ cup toasted pine nuts


1. Cook the rapini in a pot of salted boiling water until softened, about 3 minutes. Use a pair of tongs or a slotted spoon to remove the rapini from the water and set aside.
2. Return the same pot of water to a boil; add the orzo, stirring occasionally, until it is al dente, about 8 minutes. Drain and set aside.
3. Heat the oil in a large skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the red pepper flakes, sun-dried tomatoes and reserved rapini. Cook until the rapini is tender, about 5 minutes. Stir in the orzo and season with salt and pepper. Serve sprinkled with the pine nuts.

(Serves 4)

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