Roasted Cauliflower and Chickpea Pesto Pasta
Roasted Cauliflower and Chickpea Pesto Pasta is made with caramelized cauliflower and crispy chickpeas are tossed together with pesto and lemon juice.
Servings: 4 -5 servings
Ingredients
- 12 ounces pasta
- 1 1/2 tablespoons olive oil
- 4 cups cauliflower florets
- 15 ounce can chickpeas, drained, rinsed, and patted dry
- Kosher salt and fresh ground black pepper to taste
- 3 tablespoons pesto
- 1/2 of a lemon + zest
- 1/4 cup shredded Parmesan cheese
- 1/2 cup part skim ricotta cheese
- Chopped parsley for garnish
Instructions
- Preheat oven to 400° F and line a sheet pan with foil. Place the cauliflower and chickpeas on the sheet pan and drizzle with the olive oil. Season with salt and pepper, then toss everything together until coated. Spread the cauliflower and chickpeas out into a single layer. Roast for 20-25 minutes or until the cauliflower is tender and caramelized and the chickpeas are crispy. Toss everything around halfway through the cooking time.
- While the cauliflower and chickpeas roast, cook the pasta. Reserve 1/2 a cup of the pasta water before draining it.
- Place the pasta back into the pot it was cooked in along with the roasted cauliflower and chickpeas. With the heat on low, add in the pesto, lemon zest and juice and Parmesan cheese. Stir everything together and add in some of the pasta water to thin the sauce. Taste for seasoning and heat until warm.
- Top the pasta with dollops of ricotta cheese, chopped parsley and extra Parmesan cheese.
Nutrition
Calories: 481kcal | Carbohydrates: 58g | Protein: 21g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 12g | Cholesterol: 16mg | Sodium: 458mg | Fiber: 11g | Sugar: 8g