Orecchiette with Broccoli Rabe and Chickpeas

By thatjerseygirl

WW 13 PP

Ingredients

• 4 oz whole wheat orecchiette
• 1/2 bunch broccoli rabe, ends trimmed and cut into 2-inch pieces
• 3/4 cup chicken broth
• 2 tsp all-purpose flour
• 1 Tbs extra virgin olive oil
• 4 large cloves garlic, minced
• 1/2 tsp fresh rosemary, minced
• 1 8-oz can chickpeas, drained & rinsed
• 2 tsp red-wine vinegar
• 1/8 tsp salt
• 1/4 tsp freshly ground black pepper

Details

Servings 2

Preparation

Step 1

1. Bring a large saucepan of water to 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 pot.

2. Whisk broth and flour in a small bowl. Heat oil in 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 pasta mixture. Cook, stirring constantly, until heated through and coated with the sauce, about 2 minutes.