Description

Hearty Roasted Cauliflower and Crispy Chickpeas Tossed with Zesty Pesto, Lemon, and Creamy Ricotta—A Flavor-Packed Vegetarian Pasta

Ingredients

12 ounces pasta

1 1/2 tablespoons olive oil

4 cups cauliflower florets

15-ounce can chickpeas, drained, rinsed, and patted dry

Kosher salt and freshly ground black pepper, to taste

3 tablespoons pesto

Zest and juice of 1/2 lemon

1/4 cup shredded Parmesan cheese

1/2 cup part-skim ricotta cheese

Chopped parsley for garnish

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Instructions

Roast the Cauliflower and Chickpeas:
Preheat oven to 400°F (200°C). Line a baking sheet with foil. Spread cauliflower florets and chickpeas on the sheet, drizzle with olive oil, season with salt and pepper, and toss to coat. Roast for 20–25 minutes, tossing halfway through, until cauliflower is caramelized and chickpeas are crispy.

Cook the Pasta:
Meanwhile, cook the pasta according to package instructions. Before draining, reserve 1/2 cup of pasta water.

Combine Pasta and Roasted Veggies:
Return drained pasta to the pot. Add roasted cauliflower and chickpeas, pesto, lemon zest and juice, and Parmesan. Stir over low heat, adding reserved pasta water as needed to loosen the sauce. Adjust seasoning to taste.

Finish and Serve:
Serve pasta topped with dollops of ricotta cheese, chopped parsley, and extra Parmesan if desired.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course