TOTAL TIME: Prep: 20 min. Cook: 20 min.
MAKES: 4 servings


  • 2-1/2 cups uncooked orecchiette or small tube pasta
  • 1/2 pound broccoli rabe
  • 4 Jones Dairy Farm Dry-Aged 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

Nutritional Facts

1-1/2 cups: 399 calories, 10g fat (3g saturated fat), 12mg cholesterol, 500mg sodium, 62g carbohydrate (4g sugars, 6g fiber), 17g protein.


  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Pasta with Broccoli Rabe in The Taste of Home Cookbook 2008, 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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