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Rigatoni with Roasted Broccoli and Chickpeas

By Joan Lang

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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