Rigatoni with Roasted Broccoli and Chickpeas
A hearty pasta dish combining whole-wheat rigatoni with roasted broccoli and chickpeas, enriched with a savory anchovy-garlic sauce and topped with Romano cheese. Perfect for a nutritious weeknight dinner.
Ingredients
- •1 can anchovies packed in oil
- •4 cloves garlic
- •1 can chickpeas
- •1 cube chicken bouillon
- •1 pound broccoli
- •½ pound whole-wheat rigatoni
- •½ cup grated Romano
Cooking Instructions
- 1.
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.
35 min
