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Gemelli with Broccoli Rabe, Bacon, and Chickpeas

Photo: John Autry; Styling: Hagen Stegall
Total time 35 mins
Yield 4 servings (serving size: 1 3/4 cups)
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

Nutrition Information

  • calories 357
  • fat 7 g
  • satfat 2.2 g
  • monofat 2.6 g
  • polyfat 1.1 g
  • protein 17.9 g
  • carbohydrate 57.4 g
  • fiber 4.4 g
  • cholesterol 11 mg
  • iron 3.7 mg
  • sodium 537 mg
  • calcium 88 mg

How to Make It

  1. 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.