Orecchiette with Broccoli Rabe and Chickpeas

From EatingWell.com

The assertive flavors of broccoli rabe and rosemary are paired with sturdy chickpeas in this satisfying pasta dish. When buying broccoli rabe, check to make sure the bottoms of the stems are relatively tight, green, and moist. If the broccoli rabe at your store is past its prime — or if you prefer a milder taste — use broccolini or regular broccoli instead. Garnish with a sprinkling of freshly grated Parmesan cheese.

Nutritional Information
(per serving)

Calories 413
Total Fat 9g
Saturated Fat 1g
Cholesterol --
Sodium 655mg
Total Carbohydrate 74g
Dietary Fiber 11g
Sugars --
Protein 22g
Calcium --


Serves: 2 Yields: 2 servings, 2 cups each Total Time: 30 min Prep Time: 20 min



  1. Bring a large saucepan of water to a boil. Cook pasta for 6 minutes. Add broccoli rabe and continue cooking, stirring occasionally, until the pasta and broccoli rabe are just tender, about 3 minutes more. Drain. Rinse and dry the pot.
  2. Whisk broth and flour in a small bowl. Heat oil in the pot over medium-high heat. Add garlic and rosemary and cook, stirring, until fragrant, 30 seconds to 1 minute. Whisk in the broth mixture. Bring to a simmer, whisking constantly, until it thickens. Add chickpeas, vinegar, salt, pepper, and the pasta mixture. Cook, stirring constantly, until heated through and coated with the sauce, about 2 minutes.

    Exchanges: 4 starch, 1 1/2 vegetable, 1 very lean meat, 1 1/2 fat. Carbohydrate Servings: 3 1/2. Nutrition Bonus: Vitamin C (240% daily value), Vitamin A (210% dv), Iron (25% dv), Calcium (20% dv).

Tips & Techniques

Note: Chicken-flavored broth, a vegetarian broth despite its name, is preferable to vegetable broth in some recipes for its hearty, rich flavor. Sometimes called "No-Chicken Broth," it can be found with the soups in the natural-foods section of most supermarkets.