Summer Pasta with Broccoli Rabe and Croutons
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 tbsp olive oil, divided1/2 large Vidalia onion, roughly chopped5 cloves of garlic, peeled but left whole2 tbsp water2 cups cooked chickpeas (garbanzo beans), drained and patted dry3/4 cup cubed (about 1/2 - 3/4"), preferably grainy bread1 pound broccoli rabe, trimmed and washed 1 pint cherry tomatoes, halved1/2 tsp lemon zest1/4 teaspoon red pepper flakes2 tbsp fresh basil (or 1 tsp dried), shredded1/2 tbsp lemon juice1/2 lb whole wheat spiral pasta
Preheat oven to 375F.
In a bowl, toss 1 1/2 tbsp oil with the onions and garlic, and season lightly with salt and pepper. Pour into a deep casserole dish and tent (do not seal completely) with foil (or use the lid if it isn't airtight).
Bake 45 minutes, then stir the casserole contents.
Re-cover lightly with foil and continue roasting a further 15-20 minutes, until onions and garlic are soft. Allow to cool.
Place the onions and garlic, with any liquid and the extra water, to a small food processor bowl or blender and puree. Store in the refrigerator until ready to use.
Heat oven to 425F and lightly mist one or two baking sheets with non-stick spray.
Spread the chickpeas onto the sheet(s) in one layer, then spray with the non-stick spray.
Roast for 25 minutes, then stir / shake the pan to prevent sticking. *Note, if serving immediately add the tray of bread cubes at this point*.
Return to oven and bake 15 minutes longer, watching carefully to prevent burning.
Meanwhile, bring a large pot of salted water to a boil for the pasta and cook according to package directions, and prepare a steamer pot for the broccoli rabe.
Steam broccoli rabe 5 minutes, remove from heat immediately.
Meanwhile, add remaining oil to a large pot over medium heat. Add the steamed broccoli rabe, tomatoes and onion/garlic paste, tossing well.
Add a small amount of pasta water if necessary, then stir in the lemon zest, pepper flakes and basil. Remove from heat and toss with lemon juice and drained pasta.
Just before serving, toss the pan mixture with the bread cubes and chickpeas to maintain their crunch.
Number of Servings: 6
Recipe submitted by SparkPeople user JO_JO_BA.
In a bowl, toss 1 1/2 tbsp oil with the onions and garlic, and season lightly with salt and pepper. Pour into a deep casserole dish and tent (do not seal completely) with foil (or use the lid if it isn't airtight).
Bake 45 minutes, then stir the casserole contents.
Re-cover lightly with foil and continue roasting a further 15-20 minutes, until onions and garlic are soft. Allow to cool.
Place the onions and garlic, with any liquid and the extra water, to a small food processor bowl or blender and puree. Store in the refrigerator until ready to use.
Heat oven to 425F and lightly mist one or two baking sheets with non-stick spray.
Spread the chickpeas onto the sheet(s) in one layer, then spray with the non-stick spray.
Roast for 25 minutes, then stir / shake the pan to prevent sticking. *Note, if serving immediately add the tray of bread cubes at this point*.
Return to oven and bake 15 minutes longer, watching carefully to prevent burning.
Meanwhile, bring a large pot of salted water to a boil for the pasta and cook according to package directions, and prepare a steamer pot for the broccoli rabe.
Steam broccoli rabe 5 minutes, remove from heat immediately.
Meanwhile, add remaining oil to a large pot over medium heat. Add the steamed broccoli rabe, tomatoes and onion/garlic paste, tossing well.
Add a small amount of pasta water if necessary, then stir in the lemon zest, pepper flakes and basil. Remove from heat and toss with lemon juice and drained pasta.
Just before serving, toss the pan mixture with the bread cubes and chickpeas to maintain their crunch.
Number of Servings: 6
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 337.2
- Total Fat: 9.2 g
- Cholesterol: 0.0 mg
- Sodium: 322.7 mg
- Total Carbs: 56.1 g
- Dietary Fiber: 10.9 g
- Protein: 12.3 g
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