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.
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