Orecchiette With Chickpeas and Broccoli Rabe |
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Prep Time: 15 Minutes Cook Time: 7 Minutes |
Ready In: 22 Minutes Servings: 1 |
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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 |
Directions:
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.
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