Description
This Rigatoni with Roasted Broccoli and Chickpeas is a simple, nutritious pasta dish combining al dente rigatoni with crispy roasted broccoli and chickpeas. Tossed with garlic, olive oil, lemon juice, and Parmesan cheese, this meal offers a delightful balance of textures and flavors, perfect for a quick vegetarian dinner.
Ingredients
Scale
Pasta
- 8 oz rigatoni pasta
Roasted Vegetables
- 2 cups fresh broccoli florets
- 1 can (15 oz) chickpeas, drained and rinsed
- 3 tbsp extra virgin olive oil
- 3 garlic cloves, minced
- Salt and pepper to taste
Finishing Touches
- 1/4 cup grated Parmesan cheese (or nutritional yeast for vegan)
- Juice of 1 lemon
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prepare for roasting the vegetables.
- Prepare Vegetables: In a bowl, toss the broccoli florets and drained chickpeas with olive oil, minced garlic, salt, and pepper until evenly coated. Spread the mixture evenly on the prepared baking sheet.
- Roast Vegetables: Roast the broccoli and chickpeas in the preheated oven for 20-25 minutes until they turn golden brown and crisp on the edges.
- Cook Pasta: While the vegetables are roasting, bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente.
- Combine Ingredients: Drain the pasta while reserving some of the cooking water. In a large bowl, combine the rigatoni with the roasted broccoli and chickpeas. Drizzle with the fresh lemon juice and toss gently to mix. Add reserved pasta water if needed to loosen the mixture.
- Serve: Plate the pasta and vegetable mixture, then generously top with grated Parmesan cheese or nutritional yeast for a vegan option. Enjoy warm.
Notes
- For a vegan version, substitute Parmesan cheese with nutritional yeast.
- Reserve some pasta water to adjust the consistency of the pasta if needed.
- You can add red pepper flakes for a spicy kick.
- Make sure not to overcook the pasta; it should be al dente to hold texture with roasted vegetables.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
