Cook rigatoni according to package directions. Add rapini to pot for the last five minutes of cooking. Drain and remove from pot.
Meanwhile, heat oil in a large non-stick skillet over medium-high heat. Add onion, bell pepper, scallions, raisins, chili flakes and salt. Sauté until vegetables are crisp-tender, about four minutes. Add garlic and sauté for one minute longer. Remove from heat.
Return pasta and rapini to pot. Stir in pepper mixture, tomatoes and nutmeg. Sprinkle with black pepper and cheese.
Per serving: 515 calories, 21 g protein, 98 g carbohydrates, 7 g total fat (2 g saturated fat), 4 mg cholesterol, 6 g fibre, 506 mg sodium.