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Ingredients
US|METRIC
5 SERVINGS
- 1 1/4 lb. broccoli rabe (rapini, ends trimmed off, cut into 1 1/2- to 2-inch pieces)
- 1 pkg. BUITONI® Sweet Bell Pepper & Roasted Chicken Ravioli (9 oz.)
- 2 Tbsp. extra virgin olive oil
- 3 cloves garlic (finely chopped)
- 1/2 tsp. crushed red pepper flakes
- 4 Tbsp. oil-packed sun-dried tomatoes (or chopped rehydrated)
- Buitoni Refrigerated Freshly Shredded Parmesan Cheese (5 oz.)
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Directions
- BRING large saucepan of salted water to a boil. Add broccoli rabe; cook for 2 to 3 minutes or until bright green and just tender. Remove with slotted spoon and cool slightly (do not discard water in saucepan). RETURN water to a boil for the pasta. Prepare pasta according to package directions, omitting oil. HEAT oil in large skillet over medium heat. Add garlic and red pepper flakes; cook for 30 seconds or until fragrant. Add broccoli rabe and sun-dried tomatoes; cook, stirring occasionally, for 3 to 4 minutes or until heated through. DRAIN pasta, reserving ½ cup of cooking water. Add ravioli and reserved water to skillet and stir gently. Serve with cheese.
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