Rigatoni with Roasted Broccoli and Chickpeas

Name: Rigatoni with Roasted Broccoli and Chickpeas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams broccoli, cut into small florets; 57 grams can anchovies packed in oil, chopped, oil reserved; 439 grams can chickpeas (liquid reserved), rinsed and drained; 1 chicken bouillon cube; 4 cloves garlic, chopped; 227 grams whole-wheat rigatoni; 118 milliliters grated Romano

Rigatoni with Roasted Broccoli and Chickpeas might be just the main course you are searching for. This recipe serves 4. Watching your figure? This pescatarian recipe has 431 calories, 24g of protein, and 8g of fat per serving. This recipe covers 32% of your daily requirements of vitamins and minerals. If you have broccoli, rigatoni, chicken bouillon cube, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

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.

Ingredients you will need

Anchovies

Garlic

Cooking Oil

Equipment you will use

Sauce Pan

Oven

Add chickpea liquid and bouillon to anchovies; cook, stirring, until bouillon dissolves.

Ingredients you will need

Anchovies

Bouillon

Chickpeas

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.

Ingredients you will need

Chickpeas

Broccoli

Rigatoni

Anchovies

Equipment you will use

Roasting Pan

Drain rigatoni, reserving 1 cup cooking liquid.

Ingredients you will need

Rigatoni

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.

Ingredients you will need

Broccoli

Chickpeas

Pasta