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Pasta with Broccoli Rabe Recipe

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Orecchiette is a pasta that looks like tiny disks or "little ears," which is what the name means.

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Pasta with Broccoli Rabe Recipe

Prep: 20 min. Cook: 20 min.

Yield: 4 Servings

20 20 40

Ingredients

2-1/2 cups uncooked orecchiette or small tube pasta
1/2 pound broccoli rabe
4 bacon strips, diced
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 tablespoons chopped oil-packed sun-dried tomatoes
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons grated Parmesan cheese

Directions

Cook pasta according to package directions. Meanwhile, trim 1/2 in. off from broccoli rabe stems; discard any coarse or damaged leaves. Rinse broccoli rabe in cold water and cut into 2-in. pieces; set aside.
In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. Drain pasta, reserving 1 cup cooking liquid; set aside.
In the bacon drippings, cook and stir garbanzo beans until lightly browned. Stir in tomatoes and garlic. Add the broccoli rabe, salt, pepper and 1/2 cup reserved cooking liquid. Bring to a boil.
Reduce heat; cover and simmer for 3-5 minutes or until broccoli rabe is tender. Stir in the pasta, bacon and enough remaining cooking liquid to moisten the pasta. Sprinkle with Parmesan cheese. Yield: 4 servings.

Nutritional Facts 1-1/2 cups equals 399 calories, 10 g fat (3 g saturated fat), 12 mg cholesterol, 500 mg sodium, 62 g carbohydrate, 6 g fiber, 17 g protein.

Originally published as Pasta with Broccoli Rabe in The Taste of Home Cookbook , p370

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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