Gemelli with Broccoli Rabe, Bacon, and Chickpeas

Gemelli with Broccoli Rabe, Bacon, and Chickpeas Recipe
Photo: John Autry; Styling: Hagen Stegall
Penne works well in this dish if gemelli isn't available.

Yield:

4 servings (serving size: 1 3/4 cups)
Total time: 35 Minutes

Recipe from

Cooking Light

Recipe Time

Total: 35 Minutes

Nutritional 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

Ingredients

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

Preparation

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.

Marge Perry,

Cooking Light

September 2010
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