Description
Indulge in the vibrant flavors and textures of Rigatoni with Roasted Broccoli and Chickpeas. This wholesome dish features al dente rigatoni pasta, seasoned roasted broccoli, and crispy chickpeas, all tossed in a light olive oil dressing. Bursting with nutrients and flavor, it’s perfect for weeknight dinners or gatherings with friends. Easy to prepare and customizable, this recipe is sure to delight everyone at your table.
Ingredients
Scale
- 12 oz rigatoni pasta
- 1 large head fresh broccoli (cut into florets)
- 1 can (15 oz) canned chickpeas (drained and rinsed)
- 3 tbsp extra virgin olive oil
- 4 cloves garlic (minced)
- ½ cup grated Parmesan cheese
- Salt & pepper to taste
- Juice of ½ lemon
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a bowl, toss broccoli florets and chickpeas with olive oil, minced garlic, salt, and pepper. Spread them on the prepared baking sheet.
- Roast for about 20 minutes until edges are crispy and golden brown.
- Meanwhile, boil salted water in a pot; cook rigatoni according to package instructions until al dente (about 8 minutes), then drain.
- Combine roasted vegetables with the cooked rigatoni in a large bowl. Drizzle with additional olive oil and lemon juice; toss well.
- Serve warm topped with grated Parmesan cheese.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 450
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 10g
- Protein: 18g
- Cholesterol: 10mg