Best 4 Rigatoni With Roasted Broccoli And Chickpeas Recipes
Indulge in a symphony of flavors with Rigatoni with Roasted Broccoli and Chickpeas, a delectable dish that masterfully blends the earthy sweetness of roasted broccoli, the nutty goodness of chickpeas, and the savory richness of a creamy sauce. This vegetarian delight is not only a feast for the palate but also a nutritional powerhouse, providing a wholesome balance of protein, fiber, and essential vitamins.
Accompanying this main course is a medley of complementary recipes that elevate the dining experience. Start with a refreshing Broccoli Salad with Lemon-Tahini Dressing, where crisp broccoli florets are tossed in a tangy and creamy dressing, offering a light and zesty prelude to the main course. For a side dish that bursts with vibrant colors and flavors, try the Roasted Vegetables with Feta and Herbs, featuring an array of roasted vegetables tossed with crumbled feta cheese and aromatic herbs.
Complete your meal with a sweet and tangy dessert, the Lemon Blueberry Pound Cake, where moist pound cake is infused with bursts of lemon and blueberries, providing a delightful ending to your culinary journey. Each recipe in this collection is carefully crafted to complement the flavors of the main course, creating a harmonious and satisfying dining experience.
SPICY ROASTED BROCCOLI AND CHICKPEAS
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cut off the florets from 1 head broccoli. Trim, peel and chop the stalks. Toss on a baking sheet with one 15.5-ounce can chickpeas (drained and rinsed), 3 tablespoons olive oil, 1/2 teaspoon shichimi togarashi (Japanese seasoning) and a pinch of salt. Roast at 450˚, stirring once, until browned, 20 to 25 minutes. Sprinkle with 1/4 teaspoon togarashi and serve with lemon wedges.
RIGATONI WITH ROASTED BROCCOLI AND CHICKPEAS
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
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.
BROCCOLI WITH RIGATONI
A light and quick meal! To complete the meal serve with a side salad and garlic bread. Perfect!
Provided by Star Pooley
Categories Main Dish Recipes Pasta
Yield 5
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions. Drain.
- In large skillet heat oil and butter. Gently brown garlic, add broccoli and saute gently for 2 to 3 minutes. Add broth; cover and simmer until broccoli is tender.
- Toss the broccoli mixture with the basil and cooked pasta. Serve with grated Parmesan cheese on top.
Nutrition Facts : Calories 608.1 calories, Carbohydrate 74.2 g, Cholesterol 14 mg, Fat 29.4 g, Fiber 5.8 g, Protein 16.1 g, SaturatedFat 6.7 g, Sodium 191.1 mg, Sugar 5.2 g
LEMONY BROCCOLI AND CHICKPEA RIGATONI
From Food & Wine, June 2006 (credited to Marc Meyer). This is more olive oil than I like to use, but this can be easily cut back.
Provided by Vino Girl
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 755.9, Fat 36.6, SaturatedFat 7.7, Cholesterol 78.5, Sodium 577.9, Carbohydrate 84.9, Fiber 9.5, Sugar 3.9, Protein 25.1
Tips:
- Start with roasting the broccoli. This will give it a slightly charred and caramelized flavor that pairs perfectly with the creamy sauce.
- Use a good quality olive oil. This will make a big difference in the flavor of the dish.
- Don't overcook the pasta. It should be al dente, or slightly firm to the bite.
- Add the pasta to the sauce and let it cook for a few minutes. This will allow the flavors to meld together.
- Serve immediately with grated Parmesan cheese and a sprinkle of red pepper flakes.
Conclusion:
This rigatoni with roasted broccoli and chickpeas is a delicious and easy-to-make vegetarian meal. It's perfect for a weeknight dinner or a casual lunch. The roasted broccoli adds a slightly charred and caramelized flavor to the dish, and the chickpeas add a boost of protein and fiber. The creamy sauce is made with a combination of olive oil, garlic, and Parmesan cheese, and it's the perfect complement to the pasta and vegetables.
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