Broccoli Rigatoni with Chickpeas & Lemon

By AlexG

Hands-on time: 40 minutes
Time to table: 40 minutes
Serves 4

Ingredients

• 8 * 8 cups water
• 3 * 3 tablespoons table salt
• 1 * 1 pound fresh broccoli, crowns cut into bite-size florets, stalks peeled & chopped
• 8 * 8 ounces rigatoni
• 15 * 15 ounce can chickpeas (garbanzo beans), rinsed & drained
• * Zest & juice of 2 lemons
• * Freshly ground pepper to taste
• 1 * 1 tablespoon olive oil
• 5 * 5 garlic cloves, sliced thin
• 1/4 - 1/2 * 1/4 - 1/2 teaspoon red pepper flakes
• 1/2 * 1/2 cup grated Parmesan (from 1-1/2 ounces)

Details

Servings 4

Preparation

Step 1

In a large pot, bring water and salt to boil. Prep broccoli, keeping florets and chopped stalks separate. Drop broccoli florets into boiling water, cover, cook for 3 minutes, lift out with slotted spoon to drain in a colander. Add rigatoni, cook til done, drain.

Meanwhile, in a bowl large enough to hold everything, stir together chickpeas, lemon zest, juice and pepper.

Meanwhile, in a large skillet, heat olive oil on medium til shimmery. Add chopped broccoli stalks, cook til just beginning to soften. Add garlic and red pepper flakes, cook for about 3 minutes, stirring often. Add broccoli florets, warm through. Add chickpea mixture, warm through. Turn this and cooked rigatoni into chickpeas. Add Parmesan, stir gently.