As we settle into winter weather, it's nice to have a quick "go-to" meal that is both tummy warming and delicious! Here is one of my favorite mid-winter recipes! Happy Cooking!
Whole Grain Penne with Broccoli Rabe and Garbanzo Beans
Serves 2 to 3
This “any night of the week” dish is full of good taste and easy to prepare for a weeknight meal.
1/2 cup water, plus more as needed (see note)
1/2 pound whole grain or whole wheat rotini pasta
1/2 vegetable boullion cube, crumbled
1 bunch broccoli rabe, cleaned, trimmed and chopped
3 cloves garlic, minced
1 can (15 ounces) garbanzo beans, drained and rinsed
1/8 to 1/4 crushed red pepper, to taste
1/2 teaspoon organic tamari
Sea salt, to taste
2 to 3 teaspoons wheat germ (optional)
Pour the 1/2 cup water into the bottom of a large skillet. Add the crumbled boullion cube and bring to a simmer. Stir the boullion cube into the simmering water until it is dissolved. Add the broccoli rabe, garlic, garbanzo beans and crushed pepper to the large skillet. Cover and simmer for 6 to 7 minutes, adding a bit more water as needed if the pan becomes dry. Add the tamari. Cover and simmer a few more minutes, or until broccoli rabe is tender, but still firm. Do not overcook!
Meanwhile, bring a large pot of salted water to a boil over medium-high heat. Stir in the penne. Decrease the heat to medium-low and cook, stirring occasionally, until the penne is tender, but firm. Drain the pasta well.
For each serving: Place about 1 cup (or more) of the cooked penne into a pasta bowl. Sprinkle with optional 1 teaspoon wheat germ. Top with generous portion of the broccoli rabe mixture, making sure to include some of the broth (this will flavor the penne). Season with sea salt, if desired.
NOTE; If you'd like to add a bit of olive oil, add 1 to 2 teaspoons of olive oil with the 1/2 cup water.