Pasta with Broccoli Raab and Olives

When you ask what are we having for dinner and you hear “Pasta with Broccoli Raab and Olives” it may sound dull. However, this vegetarian dish is full of flavours, textures and a beautiful kick of chillies. This main dish will have you asking for more. I use spaghetti in this dish but use what you have in the larder. One of the good things about this dish is how easy it is to cook and how budget friendly it is. Also grate a little parmesan or cheddar over the top as a finishing touch.

Pasta with Broccoli Raab and Olives

Gorgeous vegetarian pasta dish full of goodness

4.64 from 22 votes

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Course: Main Dish

Cuisine: Italian

Keyword: Cheddar, Cheese, Chillies, Olives, Parmesan, Pasta, Vegetables, Vegetarian

Prep Time: 5 minutes minutes

Cook Time: 18 minutes minutes

Total Time: 23 minutes minutes

Servings: 4 people

Calories: 482kcal

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Ingredients

 

MetricImperial

• 1 lb broccoli raab cut into 2-inch (5 cm) pieces
• 1 lb spaghetti or pasta shape of your choice
• 2 tbsp olive oil
• 16 fresh olives Kalamata or oil-cured black
• 2-4 cloves garlic finely chopped
• 1/2 tsp hot chilli flakes
• salt to taste
• ground pepper to taste
• pine nuts optional

Instructions

• Cook the broccoli raab in a large pot of boiling salted water until slightly tender but still firm, about 3 minutes.
  1 lb broccoli raab
• Remove the broccoli raab with a slotted spoon and set aside.
• Add the pasta to the same water and boil until almost cooked – it should still be quite firm.
  1 lb spaghetti
• Drain the pasta, reserving about 1 cup (250 ml) of the cooking liquid.
• Heat the oil in a large skillet over moderate heat and sauté the olives, garlic, and chili flakes for about 2 minutes.
  2 tbsp olive oil, 16 fresh olives, 2-4 cloves garlic, 1/2 tsp hot chilli flakes
• Add the broccoli and cook an additional 2 minutes, stirring frequently.
• Add the drained pasta and the reserved cooking liquid and cook, stirring frequently, until the pasta is al dente and most of the liquid is absorbed, 3 to 5 minutes.
• Adjust the seasoning with salt and pepper and garnish with pine nuts if desired.
  salt, ground pepper, pine nuts

Notes

I often serve with toasted pine nuts for an added texture.

Nutrition

Calories: 482kcal | Carbohydrates: 81g | Protein: 21g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1320mg | Potassium: 396mg | Fiber: 7g | Sugar: 5g