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Epicurious

Rigatoni with Roasted Broccoli and Chickpeas

3.1

(12)

Image may contain Plant Vegetable Broccoli Food Dish Meal and Pasta
Rigatoni with Roasted Broccoli and ChickpeasPhoto by Con Poulos

Umami-rich cheese and chicken stock make an encore appearance, but this time they share the spotlight with high-fiber chickpeas. Adding 1/2 cup of these lean beans to your daily diet can help you cut your consumption of fatty foods, a study in the journal Appetite notes

Recipe information

  • Yield

    Serves 4

Ingredients

1 can (2 ounces) anchovies packed in oil, chopped, oil reserved
4 cloves garlic, chopped
1 can (15.5 ounces) chickpeas (liquid reserved), rinsed and drained
1 chicken bouillon cube
1 pound broccoli, cut into small florets
1/2 pound whole-wheat rigatoni
1/2 cup grated Romano

Preparation

  1. 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.

Nutrition Per Serving

Per serving: 450 calories
7 g fat
2 g saturated
77 g carbohydrates
13 g fiber
25 g protein
#### Nutritional analysis provided by Self
TagsPastaRigatoniAnchovyFishSeafoodGarlicRoot VegetableVegetableChickpeaBean and LegumeBroccoli/BroccoliniPecorinoCheeseDairyMainLunchDinnerVegetarianNut FreeQuickEasyWeeknight MealsSauteSimmerSelf

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