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    You are in: Home / Recipes / Lemony Broccoli and Chickpea Rigatoni Recipe
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    Lemony Broccoli and Chickpea Rigatoni

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Vino Girl's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

    • on January 30, 2008

      45

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 31, 2006

      45

      My entire family liked this, even the kids (3 & 7) Mine turned out a little bit dry, but I forgot to save the pasta water. I'll remember next time. The leftovers are just as good!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Lemony Broccoli and Chickpea Rigatoni

    Serving Size: 1 (339 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 755.8
     
    Calories from Fat 329
    43%
    Total Fat 36.6 g
    56%
    Saturated Fat 7.6 g
    38%
    Cholesterol 78.5 mg
    26%
    Sodium 577.9 mg
    24%
    Total Carbohydrate 84.8 g
    28%
    Dietary Fiber 9.5 g
    38%
    Sugars 3.8 g
    15%
    Protein 25.0 g
    50%

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