Best Meyers Lemony Broccoli And Chickpea Rigatoni Recipes
LEMONY BROCCOLI AND CHICKPEA RIGATONI
From Food & Wine, June 2006 (credited to Marc Meyer). This is more olive oil than I like to use, but this can be easily cut back.
Provided by Vino Girl
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a medium bowl, toss the chickpeas with the lemon juice and 1/2 cup of the olive oil.
- Season with salt and pepper.
- In a large pot of boiling salted water, cook the broccoli until crisp-tender, about 4 minutes.
- Using a slotted spoon, transfer the broccoli to a colander and rinse under cold water until cool.
- Add the rigatoni to the boiling water and cook until al dente.
- Meanwhile, in a large, deep skillet, heat the remaining 1/4 cup of olive oil.
- Add the garlic and crushed red pepper and cook over moderate heat until the garlic is golden, about 3 minutes.
- Add the broccoli and cook until tender, about 5 minutes.
- Add the chickpea mixture and cook until warmed through, about 1 minute.
- Drain the rigatoni, reserving 1/4 cup of the cooking water.
- Add the pasta to the broccoli and chickpeas along with the reserved cooking water and season with salt and pepper.
- Cook over moderate heat, stirring, until the rigatoni is coated with sauce.
- Remove from the heat and stir in 1/2 cup of the Parmesan cheese.
- Transfer the pasta to a bowl, sprinkle with the remaining Parmesan and serve.
Nutrition Facts : Calories 755.9, Fat 36.6, SaturatedFat 7.7, Cholesterol 78.5, Sodium 577.9, Carbohydrate 84.9, Fiber 9.5, Sugar 3.9, Protein 25.1
MEYER'S LEMONY BROCCOLI AND CHICKPEA RIGATONI
Steps:
- 1. In a medium bowl, toss the chickpeas with the lemon juice and 1/2 cup of the olive oil. Season with salt and pepper. 2. In a large pot of boiling salted water, cook the broccoli until crisp-tender, about 4 minutes. Using a slotted spoon, transfer the broccoli to a colander and rinse under cold water until cool. Add the rigatoni to the boiling water and cook until al dente. 3. Meanwhile, in a large, deep skillet, heat the remaining 1/4 cup of olive oil. Add the garlic and crushed red pepper and cook over moderate heat until the garlic is golden, about 3 minutes. Add the broccoli and cook until tender, about 5 minutes. Add the chickpea mixture and cook until warmed through, about 1 minute. Drain the rigatoni, reserving 1/4 cup of the cooking water. Add the pasta to the broccoli and chickpeas along with the reserved cooking water and season with salt and pepper. Cook over moderate heat, stirring, until the rigatoni is coated with sauce. Remove from the heat and stir in 1/2 cup of the Parmesan cheese. Transfer the pasta to a bowl, sprinkle with the remaining Parmesan and serve.
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