Mobile Site Digital Editions | Magazine | Newsletters
Advertisement

Orecchiette with Broccoli Rabe & Chickpeas

:  April/May 2006, EatingWell Serves Two

Your rating: None Average: 3.8 (144 votes)

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.


READER'S COMMENT:
"Filling, but kinda bland. "
Orecchiette with Broccoli Rabe & Chickpeas Recipe

Makes: 2 servings, 2 cups each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | High calcium | High fiber |

View Our Nutrition Guidelines »

Ingredients

  • 4 ounces whole-wheat orecchiette, or chiocciole (about 1 1/2 cups)
  • 1/2 bunch broccoli rabe, ends trimmed and cut into 2-inch pieces
  • 3/4 cup vegetarian chicken-flavored broth, (see Note)
  • 2 teaspoons all-purpose flour
  • 1 tablespoon extra-virgin olive oil
  • 4 large cloves garlic, minced
  • 1/2 teaspoon minced fresh rosemary, or 1/8 teaspoon dried
  • 1 8-ounce can chickpeas, drained and rinsed
  • 2 teaspoons red-wine vinegar
  • 1/8 teaspoon salt
  • 1/4 teaspoon freshly ground pepper

More Healthy Recipe Ideas

You Might Also Like

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.

Tips & Notes

  • Note: Chicken-flavored broth, a vegetarian broth despite its name, is preferable to vegetable broth in some recipes for its hearty, rich flavor. Sometimes called “No-Chicken Broth,” it can be found with the soups in the natural-foods section of most supermarkets.

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.

Nutrition Bonus: Vitamin C (240% daily value), Vitamin A (210% dv), Iron (25% dv), Calcium (20% dv).

Carbohydrate Servings: 3 1/2

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


More From EatingWell

Recipe Categories

Style/Theme
Everyday favorites
Quick (total 30 min. or less)
Vegetarian
Cooking for 2
Type of Dish
Main dish, combination meal
Main dish, vegetarian
Pasta
Ease of Preparation
Easy
Total Time
30 minutes or less
Servings
2
Ethnic/Regional
Italian
Mediterranean
Main Ingredient
Vegetarian, other
Preparation/ Technique
Saute
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
High calcium
High fiber
Meal/Course
Dinner

Season
Spring
Summer
Fall
Winter
Holiday
Valentine's Day
Publication
April/May 2006
EatingWell Serves Two
Advertisement

EatingWell Magazine

Subscribe » | Give a Gift | Customer Service
Advertisement
more smart savings
Advertisement
World Wide Web Health Award Winner
Web Award Winner
World Wide Web Health Award Winner
Interactive Media Award Winner