Pasta con la cime di rapa
Pasta con la cime di rapa is a traditional Italian pasta dish from the Puglia region, featuring orecchiette pasta tossed with sautéed turnip tops (cime di rapa), garlic, anchovies, chili flakes, and often breadcrumbs. It's a rustic, flavorful staple that showcases the region's love for bold, vegetable-forward cuisine.
🍽️ Nutrition at a glance
This dish is typically high in carbohydrates from the pasta, with a good amount of fiber and vitamins (like vitamin C and K) from the turnip tops. A standard serving usually ranges from 400 to 600 calories, depending on portion size and added fats like olive oil.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 15 g |
| Carbs | 60 g |
| Fat | 18 g |
| Fiber | 8 g |
| Sugar | 4 g |
| Sodium | 750 mg |
| Potassium | 450 mg |
| Vitamin A | 250 µg |
| Vitamin C | 35 mg |
| Vitamin K | 120 µg |
| Folate | 110 µg |
| Iron | 3.5 mg |
| Calcium | 120 mg |
| Magnesium | 60 mg |
Per 1 plate (300 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it's a beloved 'cucina povera' (peasant food) dish that transforms humble ingredients into a deeply satisfying meal. Nutritionally, the turnip tops are a powerhouse of antioxidants and minerals, making this a surprisingly nutrient-dense comfort food.
