20 minutes
A delightful pasta dish featuring linguine, roasted broccoli, chickpeas, and a creamy lemon ricotta sauce.
to taste
0 oz
Broccoli, trimmed, florets cut thin, stems saved
0 lb
Chickpeas, drained, rinsed
0 oz
Garlic Clove, thinly sliced
each
teaspoons
0.25 fluid ounces
to taste
Tuscan Kale, stemmed, bite-size pieces
bunch
each
tablespoons
Ricotta, room temperature preferred
0 oz
Flaky Sea Salt
to taste
1. Pasta Prep
Bring a large pot of salted water to a boil. Cook pasta per package for al dente. Save 1/2 cup pasta water, then drain.
2. Veggie Roast
Heat broiler, rack 8 inches from heat. In a bowl, mix broccoli, chickpeas, garlic, red-pepper flakes, and 1/3 cup oil. Season with salt and pepper. Spread on a sheet pan.
3. Kale Toss
Toss kale in the same bowl, add oil if dry, and spread on another sheet pan.
4. Chickpea-Broccoli Broil
Broil broccoli and chickpeas, stir at halfway, 5-7 minutes until toasty. Broil kale until charred, about 5 minutes.
5. Lemon Ricotta Mix
Zest lemon, cut half into wedges, juice the other half over roasted veggies. Season with salt and pepper.
6. Combine
In the pasta pot, mix pasta, 1/4 cup saved water, ricotta, butter, and lemon zest. Add veggies, toss, add more water if needed.
7. Serve
Divide into bowls, season with flaky salt, pepper. Add a lemon wedge and drizzle with oil if liked.
Start with the best quality ricotta you can find. If possible, choose fresh ricotta from a local cheese shop or make it yourself at home for the freshest flavor. Opt for organic chickpeas and broccoli for the best taste and nutrient content.
Toss the linguine with the roasted broccoli and chickpeas, adding enough pasta water to create a light sauce. Then add dollops of the lemon ricotta on top, allowing diners to mix it into their pasta for creamy bites.
Roast the broccoli and chickpeas together on a large baking sheet in a preheated oven at 425°F (220°C) until the edges of the broccoli are crispy and the chickpeas are slightly golden. This will add a depth of flavor and texture to the dish.
Save some pasta cooking water before draining. The starchy water is perfect for adjusting the consistency of your sauce and helping it adhere to the linguine.
Finish with a sprinkle of crushed red pepper flakes for heat, grated Parmesan for umami, and fresh basil leaves for a pop of color and freshness.
Comments (0)