I found this recipe on EatingWell.com (April/May 2006: "Eating Well Serves Two") in hopes of creating a low-cal dish (hey, I knew I'd have to wear a bathing suit and cocktail dress in Vegas ...). It's tasty, quick and easy. Oh, and healthy! Double up on everything if you want leftovers or have a hungry hippo at the table.
Side note: Happy 1st Anniversary to my hungry hippo, sous chef (jk!), and favorite food critic. :)
- 8 oz. orecchiette, or chicciole (about 1 1/2 C)
- 1/2 bunch broccoli rabe, ends trimmed and cut into 2" pieces (regular broccoli chopped up is fine, too, if you don't have rabe on-hand or can't find it at the store)
- 3/4 C low-sodium chicken broth
- 2 tsp all-purpose flour
- 1 tbsp EVOO
- 4 large garlic cloves, minced
- 1/2 tsp minced fresh rosemary, or 1/8 tsp dried
- (1) - 8 oz. can chickpeas, drained and rinsed
- 2 tsp red wine vinegar
- 1/8 tsp salt
- 1/4 tsp freshly ground black pepper
- Bring a large saucepan of water to a boil. Cook pasta for 6 minutes. Add broccoli and continue cooking, stirring occasionally, until the pasta and broccoli are just tender, about 3 minutes more. Drain. Rinse and dry the pot.
- 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 to1 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.