2 tbs olive oil 3/4 pound sweet Italian sausage, skin removed 4 cloves garlic, sliced 15.5 oz can chickpeas, drained and rinsed 1 large bunch broccoli rabe or broccoli, cut into pieces 3/4 tsp dried oregano 3/4 tsp salt 1/4 tsp pepper 1 pound short shaped pasta 2/3 cup grated Parmesan cheese

Bring a pot of salted water to a boil. Heat oil in a skillet. Crumble in sausage and cook until no longer pink. Add garlic during last minute.

Stir in chickpeas, broccoli, oregano, salt and pepper. Cover and cook until broccoli is tender. Prepare pasta following package directions. Drain, reserving 1 cup of pasta water. Toss pasta with broccoli mixture and 1/3 cup cheese. Add some of the pasta water if needed.

Serve immediately with remaining cheese on the side. MAKES 6 SERVINGS.*

Contributed by: Edit

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