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Rigatoni with Roasted Broccoli and Chickpeas

Delicious Rigatoni with Roasted Broccoli and Chickpeas Recipe

A flavorful blend of rigatoni, roasted broccoli, and chickpeas, this Rigatoni with Roasted Broccoli and Chickpeas is a satisfying dish for any occasion.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Pasta and Vegetables
  • 12 oz rigatoni pasta
  • 1 large head fresh broccoli cut into florets
  • 1 can (15 oz) canned chickpeas drained and rinsed
Seasoning and Toppings
  • 3 tbsp extra virgin olive oil
  • 4 cloves garlic minced
  • ½ cup grated Parmesan cheese
  • Salt to taste
  • Pepper to taste
  • ½ of a lemon juice

Equipment

  • Oven
  • Baking sheet
  • pot
  • Large bowl
  • measuring cups
  • measuring spoons
  • Parchment paper

Method
 

Cooking Steps
  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In a bowl, toss broccoli florets and chickpeas with olive oil, minced garlic, salt, and pepper. Spread them on the prepared baking sheet.
  3. Roast for about 20 minutes until edges are crispy and golden brown.
  4. Meanwhile, boil salted water in a pot; cook rigatoni according to package instructions until al dente (about 8 minutes), then drain.
  5. Combine roasted vegetables with the cooked rigatoni in a large bowl. Drizzle with additional olive oil and lemon juice; toss well.
  6. Serve warm topped with grated Parmesan cheese.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 62gProtein: 18gFat: 15g

Notes

This dish is not only easy to prepare but also customizable with various vegetables or spices. Perfect for meal prep or a quick family dinner.

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