Best 8 Linguine With Chickpeas Broccoli And Ricotta Recipes

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LINGUINE WITH CHICKPEAS, BROCCOLI AND RICOTTA



Linguine With Chickpeas, Broccoli and Ricotta image

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

Kosher salt
12 ounces dried linguine or spaghetti
1 bunch broccoli or broccolini, trimmed and cut into thin florets (about 1 1/2 pounds), stems reserved for another use
1 (14-ounce) can chickpeas or other white beans, drained and rinsed
2 large garlic cloves, thinly sliced
1/2 teaspoon red-pepper flakes
1/3 cup extra-virgin olive oil, plus more for drizzling
Black pepper
1 bunch Tuscan kale (also known as cavolo nero or Lacinato kale), stemmed and cut into bite-size pieces
1 lemon
2 tablespoons unsalted butter
8 ounces ricotta, preferably room temperature
Flaky sea salt

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

RIGATONI WITH ROASTED BROCCOLI AND CHICKPEAS



Rigatoni with Roasted Broccoli and Chickpeas image

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

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

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.

LINGUINI WITH BROCCOLI AND RED PEPPERS



Linguini with Broccoli and Red Peppers image

This is a wonderful side dish, but on many occasions we make this our whole meal, along with a salad and bread!

Provided by Chris Catley

Categories     Everyday Cooking     Vegetarian     Side Dishes

Time 20m

Yield 6

Number Of Ingredients 8

1 pound linguini pasta
1 pound fresh broccoli, chopped
3 tablespoons extra virgin olive oil
1 tablespoon butter
3 cloves garlic, minced
1 red bell pepper, thinly sliced
1 pinch garlic salt
¼ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Steam broccoli with 2 tablespoons water in microwave for 6-7 minutes.
  • In 10-inch skillet, heat olive oil and butter over low heat. Stir in garlic (more or less to suit your tastes) and red pepper slices; saute gently.
  • Drain broccoli and add to skillet. Sprinkle lightly with garlic salt and saute broccoli and peppers until soft.
  • Toss vegetable mixture with hot pasta. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 393 calories, Carbohydrate 60.5 g, Cholesterol 8 mg, Fat 11.2 g, Fiber 5.6 g, Protein 12.8 g, SaturatedFat 3 g, Sodium 147.4 mg, Sugar 2.1 g

LINGUINE WITH RICOTTA



Linguine with Ricotta image

Provided by Victor Commisso

Categories     Pasta     Side     Sauté     Vegetarian     Kid-Friendly     Quick & Easy     Ricotta     Bon Appétit     Brooklyn     New York     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Serves 2

Number Of Ingredients 6

1/4 cup (1/2 stick) butter
1 large garlic clove, minced
3/4 pound ricotta cheese
2 tablespoons whipping cream
2 tablespoons chopped fresh Italian parsley
9 ounces linguine

Steps:

  • Melt butter in heavy small saucepan over medium heat. Add garlic and sauté 2 minutes. Combine ricotta, cream, parsley and butter mixture in large bowl. Season to taste with salt and pepper.
  • Cook linguine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Toss with ricotta mixture. Serve immediately.

LINGUINE WITH BROCCOLI, PEAS, RICOTTA AND BACON



Linguine With Broccoli, Peas, Ricotta and Bacon image

Found this recipe in the Woman's Day magazine, Sept 23. It is from a cook called the Seasonal Kitchen by Serge Dansereau. Linguine is rather similar to fettuccine and I would imagine any long pasta would work well. I've made this and it is delicious, quick and easy. The recipe says that basil can be swopped for parsley, but I think the basil adds another dimension to the recipe that parsley wouldn't. The left-overs, reheated the next day, taste just as nice as when first made. A keeper for sure.

Provided by Kiwi Kathy

Categories     One Dish Meal

Time 19m

Yield 4 , 4 serving(s)

Number Of Ingredients 7

175 g bacon, rindless
400 g linguine
broccoli, 1 head
1 cup peas, fresh (I used frozen)
20 g butter
1 cup ricotta cheese
1 tablespoon basil, chopped

Steps:

  • Fry the bacon over a medium heat until crispy and drain on a plate lined with paper towels.
  • Bring to boil one medium saucepan and one large saucepan of salted water.
  • Put the linguine into the large saucepan and swirl the water to ensure it does not stick together. When the pasta is almost cooked plunge the broccoli and peas into the other saucepan of boiling water.
  • Drain the pasta and return to the large pan with the butter. Drain the broccoli and peas well and add to the pasta with the ricotta, bacon and basil. Toss gently, transfer to four warm bowls and serve immediately.

Nutrition Facts : Calories 747.8, Fat 33.3, SaturatedFat 14.5, Cholesterol 71.8, Sodium 458.8, Carbohydrate 83.1, Fiber 5.4, Sugar 5.2, Protein 27.2

CRISPY BROCCOLI RABE, CHICKPEA, AND FRESH RICOTTA SALAD



Crispy Broccoli Rabe, Chickpea, and Fresh Ricotta Salad image

Serve this rich, zesty combo as a warm salad or over pasta for an even heartier dish.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Yield Serves 4

Number Of Ingredients 8

1 bunch broccoli rabe, rinsed and trimmed
1 15-oz can chickpeas, drained
2 cloves garlic, sliced
3 tablespoons extra-virgin olive oil, plus more for drizzling
Coarse salt
1 cup ricotta, preferably fresh
Crushed red-pepper flakes
2 tablespoons fresh lemon juice

Steps:

  • Heat broiler. On two baking sheets, toss broccoli, chickpeas, and garlic with oil; season with salt. Broil 2 minutes, then flip broccoli and continue to broil until leaves are crisp and stems tender, about 2 minutes more. Broil one tray at a time if your oven can't accommodate both.
  • Serve topped with ricotta and red pepper flakes.Add lemon juice and a drizzle of olive oil.

Nutrition Facts : Calories 334 g, Cholesterol 25 g, Fat 16 g, Fiber 8 g, Protein 15 g, Sodium 533 g

LINGUINE WITH CRISP CHICKPEAS AND ROSEMARY



Linguine With Crisp Chickpeas and Rosemary image

Pasta with chickpeas is a substantial, quickly assembled meal, but what's alluring about this version is the undercurrent of rosemary. Whole sprigs lightly fried in olive oil provide flavor in two ways: the leaves are crumbled into the pasta for a fragrant punch, and the infused oil slicks the noodles. You could add spinach, arugula or kale when you toss the pasta in the sauce, or simply brighten it with parsley, Parmesan and lemon.

Provided by Ali Slagle

Categories     dinner, lunch, weekday, weeknight, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 10

1/2 cup extra-virgin olive oil, plus more for serving
8 fresh rosemary sprigs
Kosher salt and black pepper
1 pound linguine or other long noodle
3 tablespoons unsalted butter
3 garlic cloves, peeled and smashed
1 (14-ounce) can chickpeas, rinsed, drained and patted very dry
1/2 cup coarsely chopped parsley
1 lemon, cut into wedges
Freshly grated Parmesan or pecorino, for serving (optional)

Steps:

  • Bring a large pot of heavily salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Meanwhile, make the rosemary oil: Pat the rosemary dry with a kitchen towel. In a large Dutch oven or skillet big enough to hold all the pasta, warm the oil over medium heat. Once shimmering, add the rosemary sprigs and fry, flipping once, until sizzling subsides and leaves are crisp, 3 or 4 minutes.
  • Transfer the sprigs to a paper towel-lined plate, and sprinkle with salt and pepper. Keep the pot with the oil on the stove.
  • Add pasta to the boiling water, and cook to al dente according to package directions. Reserve 1/2 cup of the pasta cooking water, and drain the pasta.
  • While the pasta cooks, with the rosemary oil over medium-high heat, add the butter. Once melted, add the garlic and chickpeas and fry, stirring occasionally, until the chickpeas are golden brown and crisp, 8 to 10 minutes. If some of the chickpeas explode like popcorn, that's a good sign.
  • As the chickpeas cook, remove the rosemary leaves from the sprigs (pinch the top of the sprig and swipe downwards). If any do not come off easily, they aren't fully fried: Throw them back into the oil with the chickpeas and remove them after a quick fry. Crumble the leaves by rubbing them between your fingers, and set aside.
  • Once the chickpeas are crisp, season with salt and pepper, reduce heat to low and stir in the pasta, adding pasta water as needed to form a glossy sauce. Stir in the parsley and crumbled rosemary leaves. Season to taste with salt and pepper. Serve with a lemon wedge for squeezing. Top with grated cheese and a drizzle of olive oil if desired.

Nutrition Facts : @context http, Calories 914, UnsaturatedFat 30 grams, Carbohydrate 108 grams, Fat 44 grams, Fiber 12 grams, Protein 24 grams, SaturatedFat 11 grams, Sodium 664 milligrams, Sugar 7 grams, TransFat 0 grams

LINGUINE WITH RICOTTA



Linguine With Ricotta image

If you are a ricotta lover like I am, you will flip over this! Easy to make,the pasta is all the cooking done. This is, of course, not the healthiest recipe, but once in awhile, hey, what the heck! Feel free to add some of your own favorite herbs. This just gets better and better!

Provided by FLUFFSTER

Categories     Cheese

Time 22m

Yield 2 serving(s)

Number Of Ingredients 6

1/4 cup butter
1 large garlic clove, minced
3/4 lb ricotta cheese
2 tablespoons whipping cream
2 tablespoons fresh Italian parsley, chopped
9 ounces linguine

Steps:

  • Melt butter in heavy small saucepan over medium heat. Add garlic and saute for 2 minutes.
  • Combine ricotta, cream,parsley and butter mixture in a large bowl.
  • Season to taste with salt and pepper.
  • Cook linguine in large pot of boiling, salted water until just tender, but still firm to bite, stirring.
  • Drain. Toss with ricotta mixture.
  • Serve pasta immediently.

Nutrition Facts : Calories 1032, Fat 52.7, SaturatedFat 32.5, Cholesterol 168.6, Sodium 321.3, Carbohydrate 102.2, Fiber 4.3, Sugar 2.8, Protein 36.7

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