Pasta with Roasted Chickpeas and Broccoli
A quick and easy meatless meal that does not sacrifice on flavor!
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
Serving: 1gCalories: 676kcalCarbohydrates: 37gProtein: 24gFat: 53gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 31gCholesterol: 59mgSodium: 751mgPotassium: 1525mgFiber: 11gSugar: 12gVitamin A: 2927IUVitamin C: 309mgCalcium: 431mgIron: 4mg
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