Found this on the net, and love it! * DAT does not love this!*
The chickpeas are my addition. Main caveat is you need a large pot. A 12" saute pan is perfect - note you only need to clean up chopping board, pot, and one measuring cup.
The chickpeas are my addition. Main caveat is you need a large pot. A 12" saute pan is perfect - note you only need to clean up chopping board, pot, and one measuring cup.
1 12-ounce box
whole wheat or whole grain penne pasta
16 ounces
fresh broccoli florets
4
large garlic cloves, peeled and slivered
2 tablespoons
olive oil
4
green onions (green tops included), thinly sliced
15 ounces
part-skim ricotta cheese
1/2 cup
chopped fresh basil
1/2 cup Chickpeas
-
Juice and zest of 1 lemon
-
Salt and freshly ground black pepper, to taste
-
Shredded Parmesan cheese and toasted almonds or pine nuts for garnish (optional)
DIRECTIONS
Bring a large pot of salted water - ideally a 12" covered pan - to a boil.
Add the penne and cook according to package directions.
Add the broccoli florets and sliced garlic when there are 3 to 4 minutes left to the pasta cooking time.
When the pasta is done, remove ½ cup of the pasta water from the pot and then drain the pasta and broccoli.
Return the drained pasta and broccoli to the pot.
Drizzle with the olive oil and toss in the green onions.
Stir in the ricotta cheese, chickpeas, lemon juice and zest and season with the salt and pepper.
Add 1/2 cup of the pasta water and stir until the ricotta is creamy.
Toss in the basil, taste for seasonings and add more salt and pepper, if needed. Garnish each serving with some of the parmesan and toasted almonds or pine nuts, if desired. Good hot, but also nice cool, as a pasta salad.
Add the penne and cook according to package directions.
Add the broccoli florets and sliced garlic when there are 3 to 4 minutes left to the pasta cooking time.
When the pasta is done, remove ½ cup of the pasta water from the pot and then drain the pasta and broccoli.
Return the drained pasta and broccoli to the pot.
Drizzle with the olive oil and toss in the green onions.
Stir in the ricotta cheese, chickpeas, lemon juice and zest and season with the salt and pepper.
Add 1/2 cup of the pasta water and stir until the ricotta is creamy.
Toss in the basil, taste for seasonings and add more salt and pepper, if needed. Garnish each serving with some of the parmesan and toasted almonds or pine nuts, if desired. Good hot, but also nice cool, as a pasta salad.
MAKES
4-6 servings
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