If you’re growing broccoli, make sure to save this rigatoni recipe. Crispy, roasted florets taste delicious with goat cheese, a hit of lemon and fresh basil leaves.
Ingredients:
- 1 head of broccoli, cut into florets
- Olive oil
- Salt
- Pepper
- Juice of ½ lemon
- 1 can chickpeas, drained and rinsed
- Cooked rigatoni
- Crumbled goat cheese (for garnish)
- Lemon zest (for garnish)
- Fresh basil (for garnish)
- Red pepper flakes (for garnish)
Instructions:
- Pre heat over to 425°F
- Toss broccoli florets with olive oil, salt, pepper and the juice of ½ lemon. Then spread them out evenly on a sheet tray.
- Roast for 15–18 minutes, or until the broccoli is charred and crispy.
- Add the drained and rinsed chickpeas to the sheet tray with the broccoli and roast for an additional 2–3 minutes.
- Combine with cooked rigatoni and garnish with crumbled goat cheese, lemon zest, basil and red pepper flakes. Season to taste with salt and pepper.