Lemony Broccoli And Chickpea Rigatoni Food

RIGATONI WITH ROASTED BROCCOLI AND CHICKPEAS

Steps:

• Heat oven to 450°F. In a small saucepan over medium-high heat, sauté anchovies with oil and garlic until anchovies dissolve and garlic browns. Add chickpea liquid and bouillon to anchovies; cook, stirring, until bouillon dissolves. Pour anchovy mixture into roasting pan; add chickpeas and broccoli; stir to coat. Roast 20 minutes. Cook rigatoni as directed on package until al dente. Drain rigatoni, reserving 1 cup cooking liquid. Add pasta to chickpea-broccoli mixture; roast until pasta is completely cooked, adding reserved cooking liquid a little at a time and stirring to reach desired consistency, 5 to 10 minutes. Remove from oven; let sit 5 minutes; serve topped with Romano.

LEMONY BROCCOLI AND CHICKPEA RIGATONI

Steps:

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

ROASTED LEMON-CHILE BROCCOLI

Steps:

• Preheat the oven to 400 degrees F.
• Put the broccoli on a baking sheet and drizzle with olive oil. Toss with the crushed red pepper flakes and lemon zest. Season with salt and pepper to taste.
• Roast until the broccoli begins to brown and crisp in places, 10 to 12 minutes. Finish by squeezing the juice from one of the lemon halves over the broccoli.

SPICY ROASTED BROCCOLI AND CHICKPEAS

Steps:

• Cut off the florets from 1 head broccoli. Trim, peel and chop the stalks. Toss on a baking sheet with one 15.5-ounce can chickpeas (drained and rinsed), 3 tablespoons olive oil, 1/2 teaspoon shichimi togarashi (Japanese seasoning) and a pinch of salt. Roast at 450˚, stirring once, until browned, 20 to 25 minutes. Sprinkle with 1/4 teaspoon togarashi and serve with lemon wedges.

LEMONY BROCCOLINI

Steps:

• Bring a large pot of water to a boil. Prepare an ice water bath. Blanch the broccolini in the boiling water for 1 1/2 to 2 minutes. Immediately plunge into the ice water, then drain on paper towels.
• In a large skillet, melt the butter over medium-high heat. Add the garlic and cook for a minute, then throw in the broccolini. Toss to coat in the butter and garlic, then sprinkle with salt and pepper. Add the lemon zest and juice and continue cooking for a couple more minutes.

BROCCOLI RIGATONI

Steps:

• Cook pasta according to directions.
• Melt butter together with olive oil in large skillet with cover or dutch oven (ideally large enough to hold all of your ingredients together).
• Cook garlic until no longer raw, but don't allow to brown. Add broccoli to the pan, constantly stirring, until broccoli is completely coated in the oil and garlic and pan is very hot. Add broth, and immediately cover.
• Steam until broccoli is tender. Turn off heat and stir in the fresh basil.
• Combine pasta and broccoli. Season with salt and pepper according to taste. Serve topped liberally with cheese.