Orecchiette With Chickpeas and Broccoli Rabe |
|
 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
A rustic but healthy pasta dish. Can be made vegan, or with a bit of grated parmesan on top for good measure. Ingredients:
2 tablespoons extra virgin olive oil |
1 (15 1/2 ounce) can chickpeas, drained |
2 garlic cloves, minced |
1/4 teaspoon crushed red pepper flakes |
8 ounces broccoli rabe, chopped into 1-inch pieces |
3 cups vegetable broth |
4 cups hot cooked orecchiette ( little ears pasta) |
1/8 teaspoon salt |
1/4 cup grated parmesan cheese (optional) |
Directions:
1. Heat oil in a Dutch oven over medium-high heat; add chickpeas and saute 2 minutes or until they're just beginning to brown.
2. Add garlic and crushed red pepper and saute 30 seconds.
3. Add broccoli rabe and vegetable broth to pan; bring to a simmer and cook 3 minutes or until broccoli rabe is crisp-tender.
4. Stir in hot pasta and salt; cook 2 minutes or until heated throughout.
5. Divide among 4 shallow bowls, and top with parmesan cheese if desired.
|
|