Orecchiette with Broccoli Rabe & Chickpeas (Printer-Friendly Version) | Eating Well
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20 minute dinner recipes

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Orecchiette with Broccoli Rabe & Chickpeas

http://www.eatingwell.com/recipes/orecchiette_with_broccoli_rabe_chickpeas.html

From EatingWell:  April/May 2006, EatingWell Serves Two

The assertive flavors of broccoli rabe and rosemary are paired with sturdy chickpeas in this satisfying pasta dish. When buying broccoli rabe, check to make sure the bottoms of the stems are relatively tight, green and moist. If the broccoli rabe at your store is past its prime—or if you prefer a milder taste—use broccolini or regular broccoli instead. Garnish with a sprinkling of freshly grated Parmesan cheese.

2 servings, 2 cups each | Active Time: 20 minutes | Total Time: 30 minutes

Ingredients

Preparation

  1. Bring a large saucepan of water to a boil. Cook pasta for 6 minutes. Add broccoli rabe and continue cooking, stirring occasionally, until the pasta and broccoli rabe are just tender, about 3 minutes more. Drain. Rinse and dry the pot.
  2. Whisk broth and flour in a small bowl. Heat oil in the pot over medium-high heat. Add garlic and rosemary and cook, stirring, until fragrant, 30 seconds to 1 minute. Whisk in the broth mixture. Bring to a simmer, whisking constantly, until it thickens. Add chickpeas, vinegar, salt, pepper and the pasta mixture. Cook, stirring constantly, until heated through and coated with the sauce, about 2 minutes.

Nutrition

Per serving : 413 Calories; 9 g Fat; 1 g Sat; 6 g Mono; 0 mg Cholesterol; 74 g Carbohydrates; 22 g Protein; 14 g Fiber; 655 mg Sodium; 448 mg Potassium

3 1/2 Carbohydrate Serving

Exchanges: 4 starch, 1 1/2 vegetable, 1 very lean meat, 1 1/2 fat

Tips & Notes