So I probably could’ve come up with a catchier title than this. Like Vampire Killer Broccoli with a Bite pasta… wait, is that really any better? Hah. Probably not. While sometimes I miss witty catchphrases and HEDs/DEKs, other times I’m thankful for SEO, which makes my job of titling blog posts a whole lot easier.
But seriously, this pasta isn’t for the vampire lovers. Nope, it’s for the garlic lovers and those who aren’t afraid of a little zing when it comes to their broccoli.
Broccoli rabe has a mustardy, bitter taste that holds up well against the depth of whole grain pasta, making it the perfect flavor-heavy veggie to pair with all the garlic in this dish. Because of its natural bite, this recipe needn’t more than a handful of other ingredients to make it complete. Simplicity at its best, but a far cry away from a straightforward plate of pasta and jarred sauce.
Packed with a triple dose of A power (vitamin A from the rabe, antioxidant and anti-inflammatory inducing action from the garlic), this one’s loaded with health-thriving acceleration too. You know, just in case you need a little more than garlic breath up your sleeve to fight off all those fanged creatures in your life.
- -1 lb. whole wheat spaghetti
- -1 large bunch broccoli rabe, chopped
- -10 cloves garlic, sliced or chopped
- -1 (15 oz.) can chickpeas, drained
- -1 tsp. red chili pepper flakes
- -1/2 - 1 lemon, depending on juiciness of your lemon
- -Salt, to taste
- -2 Tbsp. olive oil, plus more for tossing
- -Parmesan, grated, optional
- Prepare pasta according to directions.
- Meanwhile, heat oil in large saute pan over medium-high. Add garlic, and saute for 2 minutes. Stir in broccoli rabe. Season chili pepper and a few generous grinds of salt around the pan. Cook 8-10 minutes, or until rabe is tender, adding chickpeas halfway through. Finish with squeezed lemon.
- Once pasta is finished cooking, drain, and toss with extra virgin olive oil to lightly coat. Add broccoli rabe/chickpea mixture. Serve, topped with grated Parmesan, if desired.