Rotini With Broccoli Raab and Fried Chickpeas
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 530.8
- Total Fat: 19.5 g
- Cholesterol: 15.2 mg
- Sodium: 589.6 mg
- Total Carbs: 67.7 g
- Dietary Fiber: 10.8 g
- Protein: 22.1 g
View full nutritional breakdown of Rotini With Broccoli Raab and Fried Chickpeas calories by ingredient
Introduction
A light tasting but spicy pasta dish sure to please your clamoring taste buds. A light tasting but spicy pasta dish sure to please your clamoring taste buds.Number of Servings: 8
Ingredients
-
1 pound orecchiette pasta (little ear-shaped pasta) or penne
2 tablespoons (1/4 stick) butter
6 tablespoons olive oil
4 garlic cloves, minced
2 15 1/2-ounce cans garbanzo beans (chickpeas), well drained
1/3 cup thinly sliced fresh sage
1 1-pound bunch broccoli rabe, trimmed, cut into 1-inch pieces
2/3 cup dry white wine
1 cup (packed) freshly grated Parmesan cheese (about 3 ounces)
Directions
Cook pasta in large pot of boiling salted water until pasta is tender but still firm to bite. Drain pasta, reserving 1 cup cooking liquid.
Meanwhile, melt butter with olive oil in another large pot over high heat. Add garlic and stir 30 seconds. Add garbanzo beans and sauté until garbanzo beans are beginning to color, about 8 minutes. Add half of sliced fresh sage and sauté 1 minute to blend flavors.
Add broccoli rabe, wine, and 1/2 cup reserved cooking liquid to pot. Cover and simmer until broccoli rabe is crisp-tender, about 5 minutes. Uncover and add pasta, remaining sage, and Parmesan cheese; toss to combine. Mix in more of reserved cooking liquid by tablespoonfuls if pasta is dry. Season to taste with salt and pepper. Transfer to large bowl and serve.
Originally in Bon Appetit: Cook orecchiette in large pot of boiling salted water until pasta is tender but still firm to bite. Drain pasta, reserving 1 cup cooking liquid.
Meanwhile, melt butter with olive oil in another large pot over high heat. Add garlic and stir 30 seconds. Add garbanzo beans and sauté until garbanzo beans are beginning to color, about 8 minutes. Add half of sliced fresh sage and sauté 1 minute to blend flavors.
Add broccoli rabe, wine, and 1/2 cup reserved cooking liquid to pot. Cover and simmer until broccoli rabe is crisp-tender, about 5 minutes. Uncover and add pasta, remaining sage, and Parmesan cheese; toss to combine. Mix in more of reserved cooking liquid by tablespoonfuls if pasta is dry. Season to taste with salt and pepper. Transfer to large bowl and serve.
Serving Size about 2 cups
Originally in Bon Appetit -- http://www.epicurious.com/recipes/food/views/106118
Number of Servings: 8
Recipe submitted by SparkPeople user MEGAPUFF5.
Meanwhile, melt butter with olive oil in another large pot over high heat. Add garlic and stir 30 seconds. Add garbanzo beans and sauté until garbanzo beans are beginning to color, about 8 minutes. Add half of sliced fresh sage and sauté 1 minute to blend flavors.
Add broccoli rabe, wine, and 1/2 cup reserved cooking liquid to pot. Cover and simmer until broccoli rabe is crisp-tender, about 5 minutes. Uncover and add pasta, remaining sage, and Parmesan cheese; toss to combine. Mix in more of reserved cooking liquid by tablespoonfuls if pasta is dry. Season to taste with salt and pepper. Transfer to large bowl and serve.
Originally in Bon Appetit: Cook orecchiette in large pot of boiling salted water until pasta is tender but still firm to bite. Drain pasta, reserving 1 cup cooking liquid.
Meanwhile, melt butter with olive oil in another large pot over high heat. Add garlic and stir 30 seconds. Add garbanzo beans and sauté until garbanzo beans are beginning to color, about 8 minutes. Add half of sliced fresh sage and sauté 1 minute to blend flavors.
Add broccoli rabe, wine, and 1/2 cup reserved cooking liquid to pot. Cover and simmer until broccoli rabe is crisp-tender, about 5 minutes. Uncover and add pasta, remaining sage, and Parmesan cheese; toss to combine. Mix in more of reserved cooking liquid by tablespoonfuls if pasta is dry. Season to taste with salt and pepper. Transfer to large bowl and serve.
Serving Size about 2 cups
Originally in Bon Appetit -- http://www.epicurious.com/recipes/food/views/106118
Number of Servings: 8
Recipe submitted by SparkPeople user MEGAPUFF5.