Pasta with Roasted Cauliflower, Chickpeas, and Ricotta
- 1/4 cup olive oil
- 1 head cauliflower, broken into florets
- 1 15-ounce can chickpeas, drained and rinsed
- 2 cups cubed crusty bread
- 1 pound pasta, preferable shells
- Salt and pepper to taste
- 3 tablespoons fresh chopped parsley
- 1/2 cup fresh ricotta
- This recipe is vegetarian
- Produce
- Cauliflower (1 head)
- Chickpeas (1 15-ounce can)
- Parsley, fresh (3 tablespoons)
- Cooking & Baking
- Olive oil (1/4 cup)
- Salt and pepper (1)
- Pasta & Grains
- Pasta (1 pound)
- Bread & Baked Goods
- Bread, crusty (2 cups)
- Dairy
- Ricotta, fresh (1/2 cup)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published March 1, 2011 (1 year ago).
18 people saved this recipe.
