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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, nutritious dish packed with flavor and perfect for any occasion.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 385
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 8 oz rigatoni pasta
  • 2 cups fresh broccoli florets
  • 1 can chickpeas, drained and rinsed 15 oz can
  • 3 tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 1/4 cup grated Parmesan cheese or nutritional yeast for vegan option
  • 1 whole lemon, juiced
  • Salt and pepper to taste

Equipment

  • Large pot
  • Baking sheet
  • Mixing Bowl

Method
 

Cooking Instructions
  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. In a bowl, toss broccoli florets and chickpeas with olive oil, garlic, salt, and pepper. Spread on the baking sheet.
  3. Roast for 20-25 minutes until golden brown.
  4. While roasting, boil salted water in a large pot. Cook rigatoni according to package instructions until al dente.
  5. Drain the pasta (reserve some cooking water) and combine it with the roasted vegetables in a large bowl. Drizzle with lemon juice and toss gently.
  6. Serve topped with grated Parmesan cheese.

Nutrition

Serving: 1servingCalories: 385kcalCarbohydrates: 59gProtein: 14gFat: 12g

Notes

This dish is versatile; feel free to swap in different veggies or spices to make it your own.

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