Orecchiette With Chickpeas and Broccoli Rabe

orecchiette-chickpeas-broccoli-rabe Recipe
Antonis Achilleos

Yield:

Makes 4 servings (serving size: 1 3/4 cups)

Recipe Time

Prep: 15 Minutes
Cook: 7 Minutes

Nutritional Information

Calories 456
Fat 12 g
Satfat 2 g
Monofat 6 g
Polyfat 2 g
Protein 21 g
Carbohydrate 67 g
Fiber 7 g
Cholesterol 4 mg
Iron 5 mg
Sodium 327 mg
Calcium 137 mg

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.

Note:

Kathryn Conrad,

Health

October 2007
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