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Shells with Roasted cauliflower, chickpeas, ricotta

Shells with Roasted cauliflower, chickpeas, ricotta

This vegetarian pasta dish has the added nutritional value of chickpeas, giving a protein punch to the meal.  Just simple ingredients which nestle nicely into a small curvaceous pasta shape.  In just under an hour, you can prepare the heart-warming and heart-healthy pasta.

INGREDIENTS:

1/2 cup EV olive oil plus more for serving

1 head of cauliflower (about 2#) cut into florets

1 can chickpeas, rinsed and drained

coarse salt and ground pepper

5 ounces crusty bread, cut into 1/2″ pieces (2 cups)

1 lb medium shells or campanelle

3 TBS chopped fresh parsley

1/2 cup fresh ricotta Preheat oven to 425º, with racks in upper and lower thirds.  On a rimmed baking sheet, toss together, 2 TBS oil, cauliflower, and chickpeas; season with salt and pepper.  Arrange cauliflower, and chickpeas in a single layer and roast until cauliflower is tender and chickpeas are crunchy, 25 minutes.  On another rimmed baking sheet, arrange bread in a single layer and toast until golden and crisp. 10 minutes.

Meanwhile,in a large pot of boiling salted water, cook pasta until al dente.  Drain pasta and return to pot.  Add cauliflower mixture, 2 TBS oil, and parsley.  Season with salt and pepper and toss to combine.  To serve, top with croutons and ricotta, then drizzle with oil.

Recipe from Martha Stewart’s Everyday Food

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