Lemony Broccoli and Chickpea Rigatoni

READY IN: 40mins
Recipe by Vino Girl

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.

Top Review by loveleesmile

We enjoyed this. As Vino Girl noted, the original recipe call for waaaay to much olive oil. Why would you need ¼ a cup to sauté garlic? For the entire recipe I used maybe 2 tablespoons. I used a little bit of olive oil cooking spray for the garlic and mixed about 2 tablespoons with the chickpeas. Great dinner and even better lunch!

Ingredients Nutrition


  1. In a medium bowl, toss the chickpeas with the lemon juice and 1/2 cup of the olive oil.
  2. Season with salt and pepper.
  3. In a large pot of boiling salted water, cook the broccoli until crisp-tender, about 4 minutes.
  4. Using a slotted spoon, transfer the broccoli to a colander and rinse under cold water until cool.
  5. Add the rigatoni to the boiling water and cook until al dente.
  6. Meanwhile, in a large, deep skillet, heat the remaining 1/4 cup of olive oil.
  7. Add the garlic and crushed red pepper and cook over moderate heat until the garlic is golden, about 3 minutes.
  8. Add the broccoli and cook until tender, about 5 minutes.
  9. Add the chickpea mixture and cook until warmed through, about 1 minute.
  10. Drain the rigatoni, reserving 1/4 cup of the cooking water.
  11. Add the pasta to the broccoli and chickpeas along with the reserved cooking water and season with salt and pepper.
  12. Cook over moderate heat, stirring, until the rigatoni is coated with sauce.
  13. Remove from the heat and stir in 1/2 cup of the Parmesan cheese.
  14. Transfer the pasta to a bowl, sprinkle with the remaining Parmesan and serve.

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