MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Joan's Rigatoni w/Roasted Broccoli & Chickpeas
Categories: Pasta, Beans, Vegetables, Seafood, Cheese
Yield: 4 Servings

2 oz Can anchovies in oil;
- chopped, oil reserved
4 cl Garlic; chopped
15 1/2 oz Can chickpeas; liquid
- reserved, rinsed, drained
1 Chicken bouillon cube
1 lb Broccoli; in small florets
1/2 lb Whole-wheat rigatoni
1/2 c Grated Romano

Heat oven to 450ºF/230ºC. In a small saucepan over
medium-high heat, sauté anchovies with oil and garlic
until anchovies dissolve and garlic browns. Add chickpea
liquid and bouillon to anchovies; cook, stirring, until
bouillon dissolves. Pour anchovy mixture into roasting
pan; add chickpeas and broccoli; stir to coat. Roast 20
minutes. Cook rigatoni as directed on package until al
dente. 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 and stirring to reach desired consistency, 5 to
10 minutes.

Remove from oven; let sit 5 minutes; serve topped with
Romano.

by Joan Lang

SELF | March 2012

Yield: Serves 4

MM Format by Dave Drum - 12 April 2012

Uncle Dirty Dave's Archives

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... Adding oil to your kale makes it easier to scrape into the garbage bin.
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