Summer Pasta With Broccoli Rabe And Croutons
From jo_jo_ba 14 years ago
- 15 minutes to make
- Serves 6
There are a lot of steps to this flavourful, vegan pasta dish, but you can do a lot of the prep ahead of time. The onion / garlic puree can be easily made up to a week ahead, and the chickpeas will keep their crunch for a day or two if kept in a container like a cookie tin - NOT a plastic bag! Read more The toast takes only minutes (though it bust be served immediately), and can be done at the same time as the chickpeas by adding the bread tray to the oven when there are 15 minutes of roasting time left. See less
Ingredients
- 3 tbsp olive oil, divided shopping list
- 1/2 large vidalia onion, roughly chopped shopping list
- 5 cloves of garlic, peeled but left whole shopping list
- 2 tbsp water shopping list
- 2 cups cooked chickpeas (garbanzo beans), drained and patted dry shopping list
- 3/4 cup cubed (about 1/2 - 3/4"), preferably grainy bread (I used my seeded crostini loaf) shopping list
- 1 pound broccoli rabe, trimmed and washed shopping list
- 1 pint cherry tomatoes, halved shopping list
- 1/2 tsp lemon zest shopping list
- 1/4 teaspoon red pepper flakes shopping list
- 2 tbsp fresh basil (or 1 tsp dried), shredded shopping list
- 1/2 tbsp lemon juice shopping list
- 1/2 lb whole wheat spiral pasta shopping list
How to make it
- Preheat oven to 375F.
- In a bowl, toss 1 1/2 tbsp oil with the onions and garlic, and season lightly with salt and pepper. Pour into a deep casserole dish and tent (do not seal completely) with foil (or use the lid if it isn't airtight).
- Bake 45 minutes, then stir the casserole contents.
- Re-cover lightly with foil and continue roasting a further 15-20 minutes, until onions and garlic are soft. Allow to cool.
- Place the onions and garlic, with any liquid and the extra water, to a small food processor bowl or blender and puree. Store in the refrigerator until ready to use.
- Heat oven to 375F and lightly mist one or two baking sheets with non-stick spray.
- Spread the chickpeas onto the sheet(s) in one layer, then spray with the non-stick spray.
- Roast for 25 minutes, then stir / shake the pan to prevent sticking. *Note, if serving immediately add the tray of bread cubes at this point*.
- Return to oven and bake 15 minutes longer, watching carefully to prevent burning.
- Meanwhile, bring a large pot of salted water to a boil for the pasta and cook according to package directions, and prepare a steamer pot for the broccoli rabe.
- Steam broccoli rabe 5 minutes, remove from heat immediately.
- Meanwhile, add remaining oil to a large pot over medium heat. Add the steamed broccoli rabe, tomatoes and onion/garlic paste, tossing well.
- Add a small amount of pasta water if necessary, then stir in the lemon zest, pepper flakes and basil. Remove from heat and toss with lemon juice and drained pasta.
- Just before serving, toss the pan mixture with the bread cubes and chickpeas to maintain their crunch.
Bread for croutons
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chickpea croutons
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caramelizing onions and garlic
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People Who Like This Dish 4
- mrwrigglesworth Adelaide, AU
- jlv1023 Ansonia, Connecticut
- crazeecndn Edmonton, CA
- jo_jo_ba Oshawa, CA
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