Sunday, January 13, 2013

Roasted Chickpeas & Broccoli Pasta

We have been trying to avoid pasta, but what I have found is if you are making a pasta dish make sure to reduce the pasta amount recommended and add more vegetables to replace.


1 teaspoon anchovy paste
4 cloves garlic, minced
3 tablespoons olive oil
1 tablespoon lemon juice
2 lbs broccoli, chopped
1 15 oz can chickpeas (garbanzo beans)
3 oz Pancetta (optional)
1/2 lb pasta
1/2 cup Romano cheese, grated


Preheat oven to 425 degrees.

In a medium bowl mix anchovy paste, garlic, olive oil and lemon juice. Toss with broccoli and chickpeas. Spread on a baking sheet and sprinkle Pancetta pieces on top. Roast for 15 minutes turning half way through.

Cook pasta according to directions. Any pasta would work, but I like to have fun so I chose Trottole pasta. Drain pasta and reserve 3/4 cup of pasta water.

Toss pasta with roasted vegetables, pasta water and cheese. Easy and cheesy!

Taking their job so seriously!

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