LINGUINE WITH CHICKPEAS, BROCCOLI AND RICOTTA
The broiler is an unsung kitchen hero because it imparts a flavorful char in half the time that grilling takes. In this 20-minute recipe, kale, broccoli and chickpeas crisp under the broiler while the pasta water boils. Make sure to spread out the vegetables and chickpeas so they have room to caramelize properly instead of steaming (the more crunchy bits, the better). Finish by tossing the pasta and vegetables with a quick sauce of butter, lemon zest and fresh ricotta, a rich and creamy complement to the charred vegetables. Enjoy with crusty bread, good wine and a sense of accomplishment - you just got dinner on the table in under a half hour.
Provided by Sarah Copeland
Categories dinner, easy, quick, weeknight, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup pasta cooking water, and drain the pasta.
- Meanwhile, heat the broiler and set a rack roughly 8 inches from the heat source. In a large bowl, toss the broccoli, chickpeas, garlic, red-pepper flakes and 1/3 cup oil until evenly coated. Season with salt and pepper. Spread out evenly on one sheet pan. Add the kale to the same bowl, and toss to coat in any residual oil. Drizzle with more oil as needed and toss to coat evenly. Spread out in an even layer on the second sheet pan.
- Working with 1 sheet pan at a time, broil the broccoli and chickpeas, tossing halfway through cooking, until the chickpeas are toasty and the broccoli is tender and charred, 5 to 7 minutes. Broil the kale until just charred and crisp, about 5 minutes.
- Zest the lemon, halve it, then cut 1 half into 4 wedges. Squeeze the juice from the lemon half over the roasted vegetables and season to taste with salt and pepper.
- Return the pasta to the pot. Add the 1/4 cup reserved pasta cooking water, the ricotta, butter and lemon zest and toss until well combined. Add the roasted vegetables and toss, adding more pasta water as needed.
- Divide among four bowls. Season with flaky sea salt and pepper, and serve with lemon wedges for squeezing on top. Drizzle with more oil, if desired.
Nutrition Facts : @context http, Calories 850, UnsaturatedFat 21 grams, Carbohydrate 105 grams, Fat 36 grams, Fiber 16 grams, Protein 31 grams, SaturatedFat 11 grams, Sodium 1132 milligrams, Sugar 11 grams, TransFat 0 grams
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Minu Akter
[email protected]I can't wait to try this recipe! It looks so delicious.
khan sohaib
[email protected]This is my new favorite pasta dish! It's so flavorful and satisfying.
Bonnie Strong
[email protected]I made this dish for a party and it was a huge success! Everyone loved it.
Jayden Wheatley
[email protected]This recipe is a keeper! It's easy to make and it's always a hit with my family and friends.
Adnan Khand
[email protected]I followed the recipe exactly and it turned out great! I highly recommend this recipe.
Emmanuel George
[email protected]This recipe is a little bland for my taste. I added some garlic and chili flakes to give it more flavor.
Kamran Alikhaskheli
[email protected]I'm not a big fan of ricotta cheese, so I substituted it with Parmesan cheese. It was still delicious!
Patrice Pinnock
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids loved the broccoli and chickpeas, and they even asked for seconds!
Miley Williams
[email protected]This dish is delicious and healthy! I love the combination of flavors and textures. I will definitely be making this again.
Limon media 20
[email protected]I love this recipe! It's so simple to make and it's always a crowd-pleaser. I usually add a little bit of red pepper flakes to give it a bit of a kick.
Hanif Sumra
[email protected]This recipe is a great way to use up leftover chickpeas and broccoli. It's also a healthy and delicious meal that's perfect for a weeknight dinner.
Bongani Habile
[email protected]I made this dish last night and it was so easy and flavorful! I loved the addition of the ricotta cheese, which gave it a creamy texture. I will definitely be making this again.
Jeyren Mendez
[email protected]This recipe was a hit with my family! The combination of chickpeas, broccoli, and ricotta was delicious, and the linguine cooked perfectly. I will definitely be making this again.