Penne works well in this dish if gemelli isn't available.
1 pound broccoli rabe, trimmed and coarsely chopped
8 ounces uncooked gemelli pasta
6 slices center-cut bacon
3 garlic cloves, thinly sliced
1 (15-ounce) can no-salt-added chickpeas (garbanzo beans), rinsed and drained
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
How to Make It
Bring 4 quarts water to a boil in a large Dutch oven. Add broccoli rabe to pan; cook 2 minutes. Remove with a slotted spoon; drain well. Coarsely chop. Return water to a boil. Add pasta to pan; cook according to package directions, omitting salt and fat. Drain in a colander over a bowl; reserve 3/4 cup pasta water. Cook bacon in a large skillet over medium heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan; crumble bacon. Increase heat to medium-high. Add garlic and chickpeas to drippings in pan; sauté 2 minutes or until garlic is golden. Stir in broccoli rabe, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper; cook 3 minutes or until broccoli rabe is heated. Stir in pasta, 3/4 cup pasta water, and bacon; toss well.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.
I used a mix of mustard and turnip greens because there was nothing else available where I live. I also added a small piece of chicken bouillon to the pasta water. I used a little bit more bacon and bacon drippings than it called for, added a dash of olive oil and quite a bit of parmesan cheese (1/3-1/2 cup). I did have to go with the Penne pasta since the other was unavailable. At the end, I squeezed almost a whole lemon over the dish. It was still just average, but it's a good way to get leafy greens in your diet. I also put in 1/8 teaspoon of red pepper flakes per another reviewer's recommendation. I used chickpeas that DID contain sodium because there were no sodium-free available. And I DID add some salt to my pasta water before cooking it. If I would have left these changes off I couldn't imagine how bland this would have been. Ugh. But if you're looking for a healthy, edible dish, this will do. Probably will not make this again though, honestly. I personally think 3/4 pound of greens would have been better than a whole pound, but that's just me. P.S. My husband said he really liked it...but I think he was just trying to be kind.
If you are like me and 3 stars scares you - don't let it scare you - this is a great dinner - we love it - I don't think I'd make it for a special occasion - but if you like broccoli Rabe or Spinach or kale and garbanzo beans and who doesn't love bacon - try this -- we just love the flavor and the nutritional stats
I substituted garlic powder for garlic, broccoli for broccoli rabe(my grocery store didn't have it) and big slices of turkey bacon for regular bacon.
I also made the pasta separately and tossed it in olive oil, and added a dash of balsamic vinegar when I sauteed the other ingredients.
Overall its a good solid dinner- nothing mind blowing- but tasty, simple, and filling.
While I liked the combination of brocolli rabe, bacon and chickpeas (not something I would have thought of on my own!), I agree with the other reviews that this kind of lacks something. It does provide a good base for adding other ingredients and flavors.
This was good, but not super special. Good flavor combo, but I can see where others are coming from when they say it doesn't seem very integrated. I added 1/3 c. Parmesan, 1 tablespoon lemon juice and a splash of olive oil, all of which helped. This was my first time using broccoli rabe, and I enjoyed it -- very healthy-tasting. This used quite a few dishes for a just-OK meal; I'll enjoy the leftovers, but probably won't make it again.
We thought this was a great weeknight dish! Although I changed some of the ingredients, I followed the proportions and steps to put together a really flavorful pasta dish. I used prosciutto instead of the bacon, white beans rather than garbanzos, and chard instead of the broccoli rabe (store was out). We finished the dish with a few dashes of olive oil and some freshly-grated romano. Very easy and tasty. Will definitely make this again!