Orecchiette with Broccoli Rabe & Chickpeas

Courtsey of EatingWell

2 servings, 2 cups each

Active Time: 20 minutes

Total Time: 30 minutes

Ingredients

• 4 ounces whole-wheat orecchiette, or chiocciole (about 1 1/2 cups)
• 1/2 bunch broccoli rabe, ends trimmed and cut into 2-inch pieces
• 3/4 cup vegetarian chicken-flavored broth, (see Note)
• 2 teaspoons all-purpose flour
• 1 tablespoon extra-virgin olive oil
• 4 large cloves garlic, minced
• 1/2 teaspoon minced fresh rosemary, or 1/8 teaspoon dried
• 1 8-ounce can chickpeas, drained and rinsed
• 2 teaspoons red-wine vinegar
• 1/8 teaspoon salt
• 1/4 teaspoon freshly ground pepper

Preparation

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.

Tips & Notes

• 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.

Nutrition

Per serving: 413 calories; 9 g fat (1 g sat, 6 g mono); 0 mg cholesterol; 74 g carbohydrates; 22 g protein; 14 g fiber; 655 mg sodium; 448 mg potassium.

Nutrition Bonus: Vitamin C (240% daily value), Vitamin A (210% dv), Iron (25% dv), Calcium (20% dv).

3 1/2 Carbohydrate Serving

Exchanges: 4 starch, 1 1/2 vegetable, 1 very lean meat, 1 1/2 fat