Orecchiette With Chickpeas and Broccoli Rabe

 

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
  • 2 cloves garlic, minced
  • 1/4 teaspoon crushed red pepper
  • 8 ounces broccoli rabe (rapini), chopped into 1-inch pieces
  • 3 cups fat-free reduced-sodium chicken broth
  • 4 cups hot, cooked orecchiette (a little ear-shaped pasta), 8 ounces dry
  • 1/8 teaspoon salt
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese

 

Preparation

1. Heat oil in a Dutch oven over medium-high heat; add chickpeas and sauté 2 minutes or until they’re just beginning to brown. Add garlic and crushed red pepper and sauté 30 seconds.

2. Add broccoli rabe and chicken broth to pan; bring to a simmer and cook 3 minutes or until broccoli rabe is crisp-tender.

3. Stir in hot pasta and salt; cook 2 minutes or until heated throughout.

4. Divide among 4 shallow bowls, and top each with Parmesan cheese.

 

 

Sharing is healthy!

  • Facebook
  • Twitter
  • Google Plus
  • Reddit
  • StumbleUpon
  • Delicious
  • Email
  • Add to favorites
  • RSS
  • Pinterest

Comments

comments

Pinterest