Italian

Rotini With Broccoli Raab and Fried Chickpeas is for Dinner.

Rotini With Broccoli Raab and Fried Chickpeas takes 20 minutes to prepare.

Rotini With Broccoli Raab and Fried Chickpeas takes 15 minutes to cook.

Rotini With Broccoli Raab and Fried Chickpeas makes 8 servings.

The ingredients for Rotini With Broccoli Raab and Fried Chickpeas are:

1 pound orecchiette pasta (little ear-shaped pasta) or penne
2 tablespoons (1/4 stick) butter
6 tablespoons olive oil
4 garlic cloves, minced
2 15 1/2-ounce cans garbanzo beans (chickpeas), well drained
1/3 cup thinly sliced fresh sage

1 1-pound bunch broccoli rabe, trimmed, cut into 1-inch pieces
2/3 cup dry white wine
1 cup (packed) freshly grated Parmesan cheese (about 3 ounces)

Here is how you make Rotini With Broccoli Raab and Fried Chickpeas:

Cook pasta in large pot of boiling salted water until pasta is tender but still firm to bite. Drain pasta, reserving 1 cup cooking liquid. Meanwhile, melt butter with olive oil in another large pot over high heat. Add garlic and stir 30 seconds. Add garbanzo beans and sauté until garbanzo beans are beginning to color, about 8 minutes. Add half of sliced fresh sage and sauté 1 minute to blend flavors. Add broccoli rabe, wine, and 1/2 cup reserved cooking liquid to pot. Cover and simmer until broccoli rabe is crisp-tender, about 5 minutes. Uncover and add pasta, remaining sage, and Parmesan cheese; toss to combine. Mix 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. Originally in Bon Appetit: Cook orecchiette in large pot of boiling salted water until pasta is tender but still firm to bite. Drain pasta, reserving 1 cup cooking liquid. Meanwhile, melt butter with olive oil in another large pot over high heat. Add garlic and stir 30 seconds. Add garbanzo beans and sauté until garbanzo beans are beginning to color, about 8 minutes. Add half of sliced fresh sage and sauté 1 minute to blend flavors. Add broccoli rabe, wine, and 1/2 cup reserved cooking liquid to pot. Cover and simmer until broccoli rabe is crisp-tender, about 5 minutes. Uncover and add pasta, remaining sage, and Parmesan cheese; toss to combine. Mix 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. Serving Size about 2 cupsOriginally in Bon Appetit -- http://www.epicurious.com/recipes/food/views/106118Number of Servings: 8Recipe submitted by SparkPeople user MEGAPUFF5.

The nutritional information for Rotini With Broccoli Raab and Fried Chickpeas is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 530.8

• Total Fat: 19.5 g
• Cholesterol: 15.2 mg
• Sodium: 589.6 mg
• Total Carbs: 67.7 g
• Dietary Fiber: 10.8 g
• Protein: 22.1 g

Rotini With Broccoli Raab and Fried Chickpeas is Italian cuisine.

The dietary needs meet for Rotini With Broccoli Raab and Fried Chickpeas is Vegetarian