LINGUINE WITH CHICKPEAS, BROCCOLI AND RICOTTA
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
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
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Humayara Tabassum
[email protected]This recipe is a great example of how simple ingredients can come together to create a delicious and satisfying meal.
Mika Poloa
[email protected]I can't wait to try this recipe! It looks so delicious and healthy.
Hasan
[email protected]This recipe is a great way to use up leftover chicken or roasted vegetables.
Bonolo Nolo
[email protected]I'm not a huge fan of ricotta cheese, but I thought I'd give this recipe a try anyway. I was pleasantly surprised! The ricotta added a nice creaminess to the dish without being too overpowering.
saetan high lord of hell
[email protected]This was a bit bland for my taste. I think it could use some more seasoning.
Saja Algadddfi
[email protected]I love this recipe! It's so versatile and I can always find ingredients I have on hand to make it. I've made it with different types of pasta, vegetables, and cheeses, and it's always delicious.
Kevin swann
[email protected]This is a great recipe for a quick and easy weeknight meal. The flavors are all there and it's a really healthy dish too.
Peke Hernandez
[email protected]Easy to make and very tasty. I added some red pepper flakes for a little spice and it was perfect.
Risky Sai
[email protected]This pasta dish was a real hit with my family! The combination of chickpeas, broccoli, and ricotta was delicious, and the lemon zest added a nice brightness to the dish. I also loved the addition of the toasted pine nuts, which gave the dish a nice c