Lemony Broccoli and Chickpea Rigatoni

Recipe by Vino Girl
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • In a medium bowl, toss the chickpeas with the lemon juice and 1/2 cup of the olive oil.
  • Season with salt and pepper.
  • In a large pot of boiling salted water, cook the broccoli until crisp-tender, about 4 minutes.
  • Using a slotted spoon, transfer the broccoli to a colander and rinse under cold water until cool.
  • Add the rigatoni to the boiling water and cook until al dente.
  • Meanwhile, in a large, deep skillet, heat the remaining 1/4 cup of olive oil.
  • Add the garlic and crushed red pepper and cook over moderate heat until the garlic is golden, about 3 minutes.
  • Add the broccoli and cook until tender, about 5 minutes.
  • Add the chickpea mixture and cook until warmed through, about 1 minute.
  • Drain the rigatoni, reserving 1/4 cup of the cooking water.
  • Add the pasta to the broccoli and chickpeas along with the reserved cooking water and season with salt and pepper.
  • Cook over moderate heat, stirring, until the rigatoni is coated with sauce.
  • Remove from the heat and stir in 1/2 cup of the Parmesan cheese.
  • Transfer the pasta to a bowl, sprinkle with the remaining Parmesan and serve.
Advertisement