RECIPES PRODUCTS FOR RETAILERS GET THE APP

Cooklist AI

Zesty Lemon Broccoli and Garbanzo Rigatoni

Name: Zesty Lemon Broccoli and Garbanzo Rigatoni
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 1 can (15.5 oz) of garbanzo beans/chickpeas, drained and rinsed; 1 teaspoon freshly ground black pepper; 1 pound rigatoni; 6 cloves of garlic, minced; 1 1/2 lbs broccoli florets; 1 1/2 teaspoons salt; 1/2 teaspoon crushed red pepper; 1 cup freshly grated Parmigiano Reggiano cheese; 1/3 cup fresh lemon juice; 2 teaspoons lemon zest; 3/4 cup extra virgin olive oil, divided

A delightful blend of tangy lemon, crunchy broccoli and creamy chickpeas paired with al dente rigatoni, this dish is perfect for a quick weeknight dinner or as a vibrant side dish for your next gathering. Topped with rich Parmigiano Reggiano and a kick of heat from crushed red pepper, this dish is a...



1 hr

TOTAL TIME

886

CALORIES

$3.84

PER SERVING

Zesty Lemon Broccoli and Garbanzo Rigatoni

SAVE

ADD TO PLAN

REMIX RECIPE

Add to Cart

Ingredients

11 INGREDIENTS

6 SERVINGS

15 1/2 oz canned garbanzo beans

drained and rinsed

1 tsp freshly ground black pepper

1 lb rigatoni

6 cloves garlic

minced

1 1/2 lbs broccoli florets

1 1/2 tsp salt

1/2 tsp crushed red pepper

1 cup parmigiano reggiano cheese

freshly grated

1/3 cup lemon juice

2 tsp lemon zest

3/4 cup extra virgin olive oil

divided

Directions

8 STEPS

30 min

PREP TIME

30 min

COOK TIME

1 hr

TOTAL TIME

In a bowl, combine the garbanzo beans, lemon juice, lemon zest, and 1/2 cup of the olive oil. Season with salt and pepper, mix well and set aside.

Boil a large pot of salted water and blanch the broccoli florets for 4 minutes until they are crisp. Use a slotted spoon to remove the broccoli from the water, then rinse under cold water to stop the cooking process.

In the same pot of boiling water, cook the rigatoni until al dente according to the package instructions.

While the pasta is cooking, heat the remaining 1/4 cup of olive oil in a large skillet over medium heat. Add the minced garlic and crushed red pepper, and sauté until the garlic turns golden, about 3 minutes.

Add the cooked broccoli to the skillet and fry for about 5 minutes until it becomes tender. Then, add the garbanzo bean mixture to the skillet and cook until warmed through, about 1 minute.

Drain the pasta, but save about 1/4 cup of the pasta water. Add the cooked rigatoni to the skillet with broccoli and garbanzo beans, and also add the reserved pasta water. Season with salt and pepper, and stir until the pasta is evenly coated with the sauce.

Turn off the heat, and incorporate 1/2 cup of the Parmigiano Reggiano cheese into the pasta.

Serve the pasta with an additional sprinkling of Parmigiano Reggiano on top. Enjoy while it's hot and delicious!