Lemonybroccoliandchickpearigatoni Recipes

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RIGATONI WITH ROASTED BROCCOLI AND CHICKPEAS



Rigatoni with Roasted Broccoli and Chickpeas image

Provided by Joan Lang

Categories     Pasta     Dinner     Lunch     Broccoli     Chickpea     Healthy     Potluck     Self     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4

Number Of Ingredients 7

1 can (2 ounces) anchovies packed in oil, chopped, oil reserved
4 cloves garlic, chopped
1 can (15.5 ounces) chickpeas (liquid reserved), rinsed and drained
1 chicken bouillon cube
1 pound broccoli, cut into small florets
1/2 pound whole-wheat rigatoni
1/2 cup grated Romano

Steps:

  • Heat oven to 450°F. In a small saucepan over medium-high heat, sauté anchovies with oil and garlic until anchovies dissolve and garlic browns. Add chickpea liquid and bouillon to anchovies; cook, stirring, until bouillon dissolves. Pour anchovy mixture into roasting pan; add chickpeas and broccoli; stir to coat. Roast 20 minutes. Cook rigatoni as directed on package until al dente. Drain rigatoni, reserving 1 cup cooking liquid. Add pasta to chickpea-broccoli mixture; roast until pasta is completely cooked, adding reserved cooking liquid a little at a time and stirring to reach desired consistency, 5 to 10 minutes. Remove from oven; let sit 5 minutes; serve topped with Romano.

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