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PASTA WITH BROCCOLI RABE

Ingredients

• 2½ cups uncooked orecchiette or small tube pasta
• 1/2 pound broccoli rabe
• 4 bacon strips, diced
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
• 2 tablespoons chopped oil-packed sun-dried tomatoes
• 2 garlic cloves, minced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons grated Parmesan cheese

Directions

1) Cook pasta according to package directions. Meanwhile, trim 1/4 in. off the bottoms of broccoli rabe stems; discard coarse outer leaves. Rinse broccoli rabe in cold water and cut into 2-in. pieces; set aside.

2) In a skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. Drain pasta; reserve 1 cup cooking liquid. Set aside.

3) In the bacon drippings, cook and stir garbanzo beans until lightly browned. Stir in tomatoes and garlic. Add the broccoli rabe, salt, pepper and 1/2 cup reserved cooking liquid. Bring to a boil.

4) Reduce heat; cover and simmer for 3-5 minutes or until broccoli rabe is tender. Stir in the pasta, bacon and enough remaining cooking liquid to moisten the pasta. Sprinkle with Parmesan cheese.

Nutrition Facts:
1½ cups equals 399 calories, 10 g fat (3 g saturated fat), 12 mg cholesterol, 500 mg sodium, 62 g carbohydrate, 6 g fiber, 17 g protein.