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    Home » Recipes » Vegetarian

    Lemon Rapini Pasta (Vegetarian)

    Published: Mar 9, 2023 / Modified: Mar 9, 2023 by Lizzie Streit, MS, RDN / This post may contain affiliate links / 2 Comments

    Jump to Recipe Print
    rapini pasta in a serving bowl under text box with recipe name
    rapini pasta in a bowl next to a napkin and other ingredients
    broccoli rabe pasta in a bowl separated by text box with recipe name

    This rapini pasta recipe features garlicky broccoli rabe, orecchiette, lemon zest, and Pecorino Romano cheese. It’s easy to make, vegetarian but customizable, and a delicious Italian-inspired meal!

    rapini pasta in a bowl next to a napkin and other ingredients

    I don’t think I’ve met a single person who doesn’t love Italian food! I mean…who can resist pasta?! It’s always satisfying, and there are so many things you can do with it. (See my Meatless Baked Ziti, Ricotta Pumpkin Stuffed Shells, and Vegetarian Pesto Pasta for examples).

    After pasta with tomato sauce (preferably, my homemade gravy), my next favorite pasta dish is orecchiette with broccoli rabe! With a vibrant green color and slightly bitter flavor that pairs perfectly with garlic, broccoli rabe (also known as rapini) is an amazing vegetable that totally deserves some more credit.

    If you’ve never cooked with it, you have to try this homemade rapini pasta! It’s very easy to make and full of delicious flavor from fresh lemon and grated cheese. You only need a handful of ingredients, many of which you probably have on hand. Go on and check your pantry. It’s time to give yourself a little taste of Italy.

    Jump to:
    • Ingredients
    • Instructions
    • Variations
    • Storage and Reheating
    • More Italian Recipes
    • 📖 Recipe
    • 💬 Comments
    orecchiette, broccoli rabe, Pecorino Romano cheese, olive oil, lemon, garlic, and red pepper flakes on a counter

    Ingredients

    • Rapini (broccoli rabe): This is not actually a type of broccoli but instead a relative of the turnip family. I don’t recommend substituting other types of broccoli for rapini, since it has a unique, bitter taste. See my Sautéed Rapini for more information about this vegetable.
    • Orecchiette: This type of pasta looks like little suction cups and is usually paired with broccoli rabe at Italian restaurants. If you can’t find orecchiette, sub penne, farfalle (bowtie), or fusilli.
    • Garlic: Fresh garlic is the best choice for making rapini pasta. Don’t be shy with how much you add!
    • Extra virgin olive oil: I always recommend using a good quality olive oil for Italian-inspired recipes, specifically one labeled as extra virgin that’s from Italy. I use Sicilian olive oil that’s stored in a metal tin. My favorite brand is Partanna.
    • Lemon: Fresh lemon zest brightens up the dish.
    • Pecorino Romano cheese: I use Locatelli brand and buy it pre-grated. If you don’t have Pecorino Romano, you can substitute grated aged parmesan.

    Instructions

    The full recipe card for rapini pasta, which includes ingredient quantities, is at the bottom of the post.

    rapini being cut into smaller pieces on a cutting board with a knife

    Prepare the broccoli rabe for cooking. Wash it under cold running water to remove any dirt, then pat dry. Cut into 2-inch pieces, including the leaves.

    broccoli rabe cooking in boiling water in a large pot

    Blanch the broccoli rabe in a large pot of boiling water for 60 to 90 seconds.

    blanched rapini being drained in a colander in the sink

    Drain immediately.

    orecchiette being drained after being cooked in a colander in a sink

    Cook orecchiette until al dente then drain, reserving some pasta water.

    blanched rapini cooking in olive oil with garlic and red pepper flakes in a skillet

    Cook the blanched broccoli rabe in a skillet with olive oil, garlic, and red pepper flakes.

    orecchiette pasta mixed with broccoli rabe and grated cheese in a skillet

    Add the cooked pasta to the skillet with the broccoli rabe. Pour in some pasta water and add the lemon zest and grated cheese to the pan. Cook for a few minutes, stirring frequently, until the cheese coats the pasta, adding more water as needed.

    broccoli rabe and orecchiette in a serving bowl sprinkled with cheese

    Variations

    Rapini pasta is delicious as is, but you can add other ingredients if desired. Here are some ideas.

    • Hot or mild Italian sausage
    • White beans
    • Breadcrumbs
    • Tomatoes
    • Fresh parsley
    • Roasted red peppers

    Storage and Reheating

    This dish is best served right away, but you can keep leftovers in an airtight container in the refrigerator for up to 3 to 5 days. Reheat in the microwave for 1 to 2 minutes until warmed through. If the pasta gets dry, add a drizzle of extra virgin olive oil and/or a squeeze of fresh lemon juice before serving.

    broccoli rabe and orecchiette in a serving bowl sprinkled with cheese

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    I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.

    📖 Recipe

    rapini pasta in a bowl next to a napkin and other ingredients

    Lemon Rapini Pasta

    This vegetarian recipe is made with broccoli rabe and orecchiette. It's full of flavor from garlic, lemon, and grated cheese.
    5 from 2 votes
    Print Pin Rate Save Saved!
    Prep Time: 15 mins
    Cook Time: 30 mins
    Total Time: 45 mins
    Servings: 4 1-cup servings
    Calories: 380kcal
    Author: Lizzie Streit, MS, RDN

    Ingredients

    • 1 pound broccoli rabe/rapini - usually 1 bunch
    • 8 ounces dried orecchiette pasta
    • 3 tablespoons extra virgin olive oil
    • 3 cloves garlic - minced or thinly sliced
    • ¼ teaspoon red pepper flakes - optional
    • 1 teaspoon lemon zest - more to taste
    • ½ cup grated Pecorino Romano cheese - can sub grated Parmesan
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    Instructions

    • Bring a large pot of salted water to a boil.
    • Prepare the broccoli rabe. Wash under cold running water to remove any dirt, then pat dry. Cut into 2-inch pieces (including the leaves). When the water is boiling, transfer the broccoli rabe to the pot. Blanch for 60 seconds and drain immediately. Do not blanch the broccoli rabe for too long or it will get mushy.
    • Use the same pot to bring another pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain when finished cooking but **reserve ½ to 1 cup of pasta water before draining**.
    • Warm the olive oil in a large skillet over medium heat. Add the garlic and cook for a minute, stirring frequently to prevent burning. Stir in the red pepper flakes and blanched broccoli rabe. Cook for 2 to 3 minutes.
    • Add the cooked pasta to the skillet with ¼ cup of pasta water, the lemon zest, and grated cheese. Cook, stirring frequently, for a few minutes until the cheese becomes a thin sauce that coats the pasta. You will likely need to add about another ¼ cup of pasta water to thin the sauce, but it's up to you. Remove from heat.
    • Serve with additional grated cheese if desired. Enjoy!
    • Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!

    Notes

    • Possible additions include Italian sausage, white beans, tomatoes, fresh parsley, or breadcrumbs.
    • Keep leftovers in an airtight container in the fridge for up to 3 to 5 days. Reheat in the microwave for 1 to 2 minutes until warmed through. Add some olive oil and a squeeze of lemon juice if the pasta gets dry.

    Nutrition

    Serving: 1cup | Calories: 380kcal | Carbohydrates: 47g | Protein: 15g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 13mg | Sodium: 193mg | Potassium: 372mg | Fiber: 5g | Sugar: 2g | Vitamin A: 3063IU | Vitamin C: 24mg | Calcium: 273mg | Iron: 3mg
    Did you make this recipe?Tag @its_a_vegworld_afterall and follow me today!

    Happy cooking! – Lizzie

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    1. Beth Ellis

      March 16, 2023 at 7:38 pm

      5 stars
      Made it tonight for our family and one guest. Absolutely delightful in every way. All loved it and I’ll certainly make it again!

      Reply
      • Lizzie Streit, MS, RDN

        March 17, 2023 at 10:38 am

        Hi Beth, that’s wonderful to hear! I’m so glad it was a hit! Thanks for your comment.

        Reply

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