Rating: 3 stars
13 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 8
  • 2 star values: 1
  • 1 star values: 2

Penne works well in this dish if gemelli isn't available.

Marge Perry
Recipe by Cooking Light September 2010

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Credit: John Autry; Styling: Hagen Stegall

Recipe Summary test

total:
35 mins
Yield:
4 servings (serving size: 1 3/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

357 calories; fat 7g; saturated fat 2.2g; mono fat 2.6g; poly fat 1.1g; protein 17.9g; carbohydrates 57.4g; fiber 4.4g; cholesterol 11mg; iron 3.7mg; sodium 537mg; calcium 88mg.
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