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Ingredientes
- 1 lb orecchiette pasta
- Â Â (little ear-shaped pasta, or possibly use penne)
- 2 Tbsp. butter - (1/4 stick)
- 6 Tbsp. extra virgin olive oil
- 4 x garlic cloves chopped
- 2 can garbanzo beans - (15 1/2 ounce ea) well liquid removed
- Â Â (chickpeas)
- 1/3 c. thinly-sliced fresh sage
- 1 bn broccoli rabe - (abt 1 lb) trimmed, and
- Â Â cut into 1" pcs
- 2/3 c. dry white wine
- 1 c. freshly grated-Parmesan cheese - (packed) abt 3 ounce
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
Direcciones
- Cook orecchiette in large pot of boiling salted water till pasta is tender but still hard to bite. Drain pasta, reserving 1 c. cooking liquid.
- Meanwhile, heat butter with extra virgin olive oil in another large pot over high heat. Add in garlic and stir 30 seconds. Add in garbanzo beans and saute/fry till garbanzo beans are beginning to color, about 8 min. Add in half of sliced fresh sage and saute/fry 1 minute to blend flavors. Add in broccoli rabe, wine, and 1/2 c. reserved cooking liquid to pot.
- Cover and simmer till broccoli rabe is crisp-tender, about 5 min. Uncover and add in pasta, remaining sage, and Parmesan cheese; toss to combine. Fold in more of reserved cooking liquid by tablespoonfuls if pasta is dry. Season to taste with salt and pepper. Transfer to large bowl and serve.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 199g | |
| Recipe makes 6 servings | |
| Calories 357 | |
| Calories from Fat 168 | 47% |
| Total Fat 19.07g | 24% |
| Saturated Fat 4.48g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 479mg | 20% |
| Potassium 298mg | 9% |
| Total Carbs 35.3g | 9% |
| Dietary Fiber 6.7g | 22% |
| Sugars 0.24g | 0% |
| Protein 7.69g | 12% |
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