Subj : St. Joan 12
To   : All
From : Dave Drum
Date : Sat May 29 2021 16:48:06

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
 
MMMMM

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

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