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Rigatoni with Roasted Broccoli and Chickpeas

Delicious Rigatoni with Roasted Broccoli and Chickpeas Recipe

This Rigatoni with Roasted Broccoli and Chickpeas is a delightful and nutritious pasta dish that combines vibrant flavors and textures.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 plates
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 8 oz rigatoni pasta
  • 2 cups broccoli florets
  • 1 can chickpeas drained and rinsed
  • 3 cloves garlic minced
  • 2 tbsp extra virgin olive oil
  • 1 tsp red pepper flakes optional
  • 1 juice of lemon
  • salt to taste
  • pepper to taste

Equipment

  • Baking sheet
  • Parchment paper
  • Large pot
  • Large bowl

Method
 

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Toss broccoli florets and chickpeas with olive oil, minced garlic, salt, pepper, and red pepper flakes on the baking sheet.
  3. Roast for 20-25 minutes until crispy-tender.
  4. Meanwhile, cook rigatoni in salted boiling water until al dente; drain and reserve some pasta water.
  5. Combine roasted vegetables with rigatoni in a large bowl. Add lemon juice and toss well.
  6. Serve garnished with extra red pepper flakes or cheese if desired.

Nutrition

Serving: 1plateCalories: 350kcalCarbohydrates: 54gProtein: 14gFat: 9g

Notes

Feel free to customize with other vegetables or proteins, and store leftovers in an airtight container for up to three days.

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