Description
A delightful combination of roasted cauliflower, chickpeas, and pasta coated in vibrant pesto, perfect for weeknight dinners or casual gatherings.
Ingredients
Scale
- 1 head of cauliflower, cut into florets
- 1 can of chickpeas, drained and rinsed
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup pesto
- Juice of 1 lemon
- Cooked pasta of choice (spaghetti, penne, or your favorite)
- Ricotta cheese for topping
- Parmesan cheese for topping
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the cauliflower florets and chickpeas in olive oil, seasoning them with salt and pepper.
- Spread them out on a baking sheet and roast for 25-30 minutes until they’re golden and crispy.
- Combine the roasted veggies and chickpeas with your cooked pasta, pesto, and the lemon juice in a large bowl.
- Serve generously topped with ricotta and a sprinkle of Parmesan cheese.
Notes
For a vegan option, use plant-based pesto and omit the cheeses.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 9g
- Protein: 15g
- Cholesterol: 30mg