- Bring a large pot of lightly salted water to a boil and add the broccoli rapini and pasta. Cook for about 11 minutes, until the pasta is al dente. Reserve 1 cup of the cooking water, then drain in a large colander.
- While the pasta and broccoli rapini are cooking, heat a large pot over medium-low heat. Add the olive oil and swirl to coat. Add the garlic and red pepper flakes and stir until fragrant (about 1 minute), then add the chickpeas.
- Add the drained pasta and broccoli rapini into the chickpea mixture and toss to combine, adding the reserved cooking water a few tablespoons at a time if needed. Add the lemon zest and lemon juice. Taste and adjust seasoning, adding salt and pepper if needed. Garnish with grated Pecorino cheese before serving.
Banner Image:
Mediterranean_OrecchietteChickpeasGreens.jpg
Teaser Image:
Mediterranean_OrecchietteChickpeasGreens.jpg
Ingredients:
1 pound broccoli rapini (also known as broccoli rabe), washed and coarsely chopped
10 ounces dried whole grain orecchiette pasta
2 tablespoons extra virgin olive oil
3 cloves garlic, finely chopped
½ teaspoon red pepper flakes
1 (15-ounce) can chickpeas, drained and rinsed
Zest of 1 lemon (reserved from the Mediterranean Salmon with Olives recipe )
Juice of ½ lemon (reserved from the Mediterranean Salmon with Olives recipe )
Salt and pepper to taste
¼ cup grated Pecorino cheese (about 1 ounce)
Nutrition:
Calories: 470, Total Fat: 12g, Saturated Fat: 2.5g, Sodium: 105mg, Carbohydrate: 70g, Fiber: 12g, Total Sugar: 3g (Added Sugar: 0g), Protein: 18g
Show on WGC.org?:
Show on WGC.org?
Dietary choice:
Vegetarian