Hey everyone! Today, I’m excited to share a delicious and wholesome recipe that can easily become a staple in your home. If you’re looking for something comforting yet nutritious, you’ve come to the right place! This Rigatoni with Roasted Broccoli and Chickpeas is perfect for any day of the week, and it’s packed with flavor and nutrients. Let’s dive in!
Rigatoni with Roasted Broccoli and Chickpeas
This dish is not only vibrant and delicious but also incredibly easy to prepare. The combination of roasted broccoli and chickpeas adds a delightful texture to the pasta. Whether you’re cooking for your family or just for yourself, this recipe is sure to impress!
Ingredients
To make this scrumptious dish, you will need the following ingredients:
- 12 ounces rigatoni pasta
- 1 medium head of broccoli, cut into florets
- 1 can (15 ounces) chickpeas, drained and rinsed
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and black pepper to taste
- 1 teaspoon red pepper flakes (optional for spice)
- Fresh lemon juice (from 1 lemon)
- Parmesan cheese, grated (for serving)
- Fresh parsley, chopped (for garnish)
Instructions
Ready to start cooking? Follow these simple steps for a delightful meal:
- Preheat your oven to 425°F (220°C). Prepare a baking sheet by lining it with parchment paper.
- In a large bowl, combine the broccoli florets and chickpeas. Drizzle with 2 tablespoons of olive oil, and season with salt, black pepper, and red pepper flakes if desired. Toss everything together until well coated.
- Spread the broccoli and chickpeas on the prepared baking sheet in a single layer. Roast in the preheated oven for about 20-25 minutes, stirring halfway through, until the broccoli is tender and starting to brown.
- While the vegetables are roasting, cook the rigatoni according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the rest.
- In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about a minute until fragrant.
- Add the cooked rigatoni and the roasted broccoli and chickpeas to the skillet. Toss everything together while adding reserved pasta water a little at a time to create a light sauce.
- Finish by squeezing fresh lemon juice over the pasta and tossing again. Serve hot, topped with grated Parmesan cheese and fresh parsley.
Enjoy your delightful bowl of Rigatoni with Roasted Broccoli and Chickpeas! It’s perfect for meal prep and tastes even better as leftovers. Happy cooking!