pasta with roasted chickpeas and broccoli is your new favorite weeknight meal!
do you get sucked in by a pretty picture?
A friend recently sent me the link to a New York Times recipe that looked so pretty that I was putting together a shopping list before I knew what hit me. A quick glance at the ingredients let me know that this was probably going to be as delicious as it looked, and I couldn’t wait to dig in!
what I would do differently with this recipe!
If you make this dish you’ll notice that it differs somewhat from the photos. To start, there is no kale listed, though you can see it in the ingredients shot:
And the process shot here:
And in the final shots, above and below.
you can totally skip the kale!
The kale was a mistake, IMO. To start, it’s a pain to prep. And I had to dirty a second sheet pan (no thank you). AND it did not add anything measurable to the flavor of the dish. Here’s the original recipe if you’d like to use it – and I’d love to know if you do!
the chickpeas and broccoli are a keeper!
On the other hand, I LOVED the roasted broccoli and chickpeas – they got super toasty and flavorful, with such minimal effort.
too much pasta (or not enough sauce?)….
We discussed whether there was too much pasta called for or simply not enough sauce – either way, the dish was very dry, even with all the pasta water called for in addition to the fresh lemon juice. So I’ve reduced the pasta, as the chickpeas and broccoli were more than enough to round out the recipe. And I highly recommend choosing a shorter pasta shape (like cavatappi or penne), to make it easier to eat.
would I make this dish again?
Actually, I already have – I wanted to test all of the changes before posting it here and can definitely say that this is a lovely, delicious, meatless meal that I can NOW highly recommend. I definitely struggle when a recipe disappoints, not always sure how to “fix” it – or if it’s even worth fixing. This one was clear to me and the changes made all the difference.
Let me know if you try it, and if you make any changes of your own!
Pasta with Roasted Chickpeas and Broccoli
Ingredients
- 8 ounces pasta
- 1 bunch broccoli, cut into small florets
- 1 can chickpeas, drained
- 2 cloves garlic, crushed
- 1/3 cup extra-virgin olive oil
- salt and pepper
- 1 lemon
- 2 tablespoons butter
- 8 ounces ricotta
- crushed red pepper flakes, optional
Instructions
- Pre-heat the broiler, placing the rack in the upper third of the oven.
- Cook the pasta in a pot of boiling salted water till al dente, reserving 1/2 cup of the cooking water.
- Spread the broccoli, chickpeas and garlic on a baking sheet and toss with the olive oil. Season with salt and pepper and broil for 8 minutes, stirring halfway through. Remove from the oven and discard the garlic.
- Zest the lemon and cut in half.
- Return the drained pasta to the pot and toss with half the cooking water. Add the lemon zest, butter and ricotta and toss again, adding more pasta water if needed. Squeeze the lemon over and serve immediately, passing red pepper flakes separately.
Notes
- Use any shape pasta that you like (including gluten-free) - we love cavatappi here!
- You can substitute the broccoli with broccoli rabe, broccolini or frankly any vegetable that you like - just make sure that you cut the pieces small enough so that they develop nice, charred edges all around.
Nutrition
Here are five more delicious pasta dishes!
Caprese Pasta with Lemony Breadcrumbs
Pasta with Sausage and Brussels Sprouts
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Hi! I'm Sheri!
Welcome to my little corner of the web where you’ll find easy, delicious recipes, the best kitchen hacks and simple tips for turning your home into a clean haven that is free of toxins. So glad you’re here!
I can’t believe a delicious, healthy, and beautiful meal in 30 minutes! Yum!
And from me, no less!!!;)