1 large head broccoli rabe, cleaned, ends removed and roughly chopped
15oz. can chickpeas, drained & rinsed
1/3 cup chopped sun dried tomatoes
1/2 large yellow onion, finely chopped
3 cloves of garlic, minced
4-5 tablespoons extra virgin olive oil, divided
1/2 teaspoon red pepper flakes
2 cups grated parmesan cheese
Instructions
Preheat oven to 375 degrees.
Bring a large pot of salted water to a boil.
In a large saute pan with sides saute garlic and onion in 3
tablespoons olive oil until softened and fragrant, about 3
minutes.
Once water comes to a boil, drop in broccoli rabe and blanch for
1-2 minutes. Remove, drain and set aside.
Add red pepper flakes and sundried tomatoes to onions & garlic
and cook another minute.
Add broccoli rabe to saute pan and season generously with salt &
pepper.
Once water has come back to a boil, add pasta and cook for 8
minutes (slightly under done)
While pasta is cooking, add chickpeas to broccoli rabe mixture
and reduce heat to medium-low. Add a bit more olive oil if the
mixture becomes too dry.
Once pasta is done, drain into a colander and return to the pot.
Add the broccoli rabe mixture to the pasta pot and stir to
combine. Season generously again to taste. Add another
tablespoon or so of olive oil to keep pasta from sticking.
Add 1 1/2 cup of the grated parmesan and toss to combine the
pasta mixture.
Pour pasta into a greased oven safe bowl and top with remaining
parmesan cheese.
Bake for 15 minutes, broiling the last couple minutes to brown
the cheese if desired.
Serve hot
Originally Submitted
7/26/2012
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