Penne with Rapini and Goat Cheese

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For families that don’t eat fish, getting enough omega-3 can be a problem. PC Blue Menu Omega 3 Pasta helps you rise to the challenge.

Tags: Easy, 30 mins, Entrées, Lunches, Side Dishes, Salads, Vegetables, Cheese, Pasta & Noodles, Make Ahead, High Fibre, Omega 3, Vegetarian
Serves: 6
Skill level: Easy
Prep time: 15  minutes
Cooking time: 15  minutes
Total: 30  minutes

Additional Information


1 pkg (411 g) PC Blue Menu Penne Rigate - Omega 3
4 cups (1 L) coarsely chopped, trimmed rapini leaves and florets
2 tubs (each 150 g) PC Goat's Milk Spreadable Cheese - Garlic & Herb
3/4 cup (175 mL) drained PC Sliced Sweet Roasted Red Peppers , coarsely chopped
1/4 tsp (1 mL) salt
1/8 tsp (0.5 mL) freshly ground black pepper
1/4 cup (50 mL) no name Pine Nuts, toasted


  1. In large pot of boiling salted water, cook penne for 10 minutes. Stir in rapini; cook for 2 minutes longer or until pasta is tender but firm. Drain mixture, reserving 1/2 cup (125 mL) cooking water.
  2. Return saucepan to medium heat. Add goat cheese and reserved cooking water; whisk until smooth. Bring to a simmer. Stir in peppers, penne/rapini mixture and salt. Toss well. Remove from heat. Season to taste with pepper. Serve sprinkled with pine nuts.


Chef's Tips

To toast pine nuts, cook in small frying pan set over medium heat for 5 to 7 minutes, stirring occasionally, or until golden and fragrant. Set aside.

Nutritional Information

Per generous 1 cup (250 mL) serving
Calories 430 Cal
Fat 15 g
Omega-3 Polyunsaturates 0.47 g
Sodium 520 mg
Carbohydrate 53 g
Fibre 6 g
Protein 20 g
High in Fibre