Best 3 Meyers Lemony Broccoli And Chickpea Rigatoni Recipes

MEYER LEMON SPICY MARGARITA

Steps:

• Mix the lemon juice, tequila, triple sec, honey and diced jalapeno in a cocktail shaker filled with ice. Shake until very cold. Rub the lime slice around the rim of a glass and dip in salt to form a salt rim. Strain the drink into the glass.

LEMONY BROCCOLI AND CHICKPEA RIGATONI

Steps:

• 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.

RIGATONI WITH ROASTED BROCCOLI AND CHICKPEAS

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.