Wednesday, October 17, 2012

Recipe of the Day

Rigatoni with chickpeas and roasted broccoli


1) 1 can (2 oz) anchovies packed in oil, chopped, oil reserved
2) 4 garlic cloves, chopped
3) 1 can (15.5 oz) chickpeas (liquid reserved), rinse and drained
4) 1 chicken bouillon cube
5) 1 pound of broccoli, cut into small florets
6) 1/2 cup grated Romano
7) 1/2 lb whole-wheat rigatoni


Heat oven to 450 degrees. In a small saucepan over medium high heat, saute' anchovies with oil and garlic until anchovies dissolve and garlic browns. Add chickpea liquid and bouillon to anchovies; cook, stirring, until bouillons dissolves. Pour anchovy mixture into roasting pan; add chickpeas and broccoli; stir to coat. Roast 20 mins. Cook rigatoni as instructed on package. Drain rigatoni, reserving 1 cup cooking liquid. Add pasta to chickpea-broccoli mixture, roast until pasta is completely cooked, adding reserved cooking liquid a little at a time, stirring to reach desired consistency, approx. 5 to 10 mins. Remove from oven, let stand approx. 5 mins., serve topped with Romano cheese

*Recipe provides 4 servings.*

Nutritional value per serving:

Calories:  450
Fat: 7 grams
Carbs:  77 grams
Fiber:   13 grams
Protein:25 grams

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