Mediterranean Spaghetti with Toasted Walnuts

• 6 ounces pasta spaghetti, linguine or other long pasta, prefer whole wheat
• 8 ounces rapini (broccoli rabe) rapini, trimmed and washed
• 1 tablespoon olive oil plus 1 tablespoon extra-virgin olive oil
• 2 cloves garlic freshly minced
• 1 each shallots finely chopped, or 1 small red onion
• 1/2 each sweet red bell peppers seeded and slice into thin strips
• 1/4 cup sundried tomatoes
• 2 tablespoons black olives pitted and chopped
• 3 each artichoke hearts marinated, drained and sliced
• 1 x salt and black pepper freshly ground
• 2 tablespoons parsley leaves freshly chopped
• 1/2 each lemon juice and zest
• 1/4 cup walnuts toasted and coarsely chopped
• 1/4 cup parmesan, parmigiano-reggiano cheese, grated

1. Bring a large pot of salted water to a boil.
2. Cook the pasta for about 9 minutes, stir in the rapini, and continue cooking for another 3 minutes.
3. Drain well, and return the pasta with rapini to the pot.
4. Drizzle 1 tablespoon extra-virgin olive oil over and toss well.
5. Set aside.
6. Add 1 tablespoon of olive oil in a large skillet over medium-high heat until hot.
7. Add the garlic and shallots, stirring often, and cook until shallots are browned and soft, about 5 minutes.
8. Stir in the red bell pepper strips, and cook for about 3 minutes until bell peppers just start to become soft.
9. Add the sun-dried tomatoes, olives and artichoke hears, stirring often, and cook until the mixture is hot, 2 to 3 minutes.
10. Transfer the mixture into the pot with pasta and rapini.
11. Add the parsley leaves, lemon juice and zest, and toss until well combined.
12. Season with salt and black pepper to taste
13. Top with Parmesan and wlanuts and serve warm.

pasta spaghetti, rapini, olive oil, garlic, shallots, sweet red bell peppers, tomatoes, black olives, hearts, salt, parsley, lemon juice, walnuts, parmesan

Taken from recipeland.com/recipe/v/mediterranean-spaghetti-toasted-54436 (may not work)