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Pasta with Broccoli Rabe

 Pasta with Broccoli Rabe
Orecchiette is a pasta that looks like tiny disks or "little ears," which is what the name means.
4 ServingsPrep: 20 min. Cook: 20 min.


  • 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


  • 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

2 of 2

Pasta with Broccoli Rabe (continued)

Directions (continued)

  • 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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.