October 1st is World Vegetarian Day! I didn’t want meat included into my birthday dinner, so I began to play around with gnocchi recipes that incorporated tofu, tempeh, or seitan. I stressed about my birthday dinner for about a week prior. I knew the ingredients I wanted to use, but couldn’t decide how to utilize them… Red sauce? White sauce? Pesto? Wine? I finally came across this recipe. It appealed to my Sicilian genes and thought it sounded delicious. I figured I could make this into a hearty meal to play with everyone’s taste buds, but I definitely want to make it with the eggplant in the future!
After looking at my other Sicilian recipes, I finally realized where I get this salty sweet tooth from! They love combining savory and sweet and this recipe does just that with the capers and raisins.
Its also a great way to kick off Italian Heritage Month!
Sicilian-Inspired Rabe and Pasta
- 1/2 lb broccoli rabe
- 6-8 servings pasta/ gnocchi
- 2 Tbsp fat free ricotta
- 1 tsp basil
- 4 tsp minced garlic, divided
- 1/4 tsp crushed red pepper flakes
- 1/2 packet Splenda
- 1 15 oz can no-salt-added sliced stewed tomatoes, divided
- 1 cup water
- 1/4 cup marsala wine
- 1/2 cup onion, roughly chopped
- 1 Tbsp Brummel and Brown, or low cal, light buttery spread
- 1 45 calorie box raisins, chopped
- 1 Tbsp capers, chopped
Bring two pots filled with water to a boil. Once boiling, add broccoli rabe to one pot and pasta/gnocchi to the other. The broccoli rabe cooks for about 4 minutes. When the 4 minutes have passed, drain the broccoli rabe and set aside to cool. Cook the pasta according to standard directions.
In the meantime, drain the can of tomatoes and reserve the liquid. Combine the reserved liquid with water and wine. In a food processor, blend ricotta, basil, 2 tsp garlic, crushed red pepper, Splenda, and 1/3 cup drained tomatoes. Set aside.
In a large skillet, sprayed with non stick cooking spray, over low heat, add the onion. Toss the onion until it begins to brown. Chop the remaining stewed tomatoes. Add the remaining garlic and light buttery spread, chopped tomatoes, and chopped raisins and capers. Cover and simmer for a few minutes. Add the reserved tomato/water liquid and ricotta mix. Recover and simmer.
Turn off the heat, remove the lid, stir the pan, and serve over plated pasta. Top with reduced fat grated parmesean, if desired.
I served this over the gnocchi I had made last week! I really enjoyed it!