Recept
Högproteinsrecept
Rigatoni with Roasted Broccoli and Chickpeas

Rigatoni with Roasted Broccoli and Chickpeas

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

Ladda ner
Ladda ner
Artikel-PDF har laddats ner
Dela
Dela
Artikel länk kopierad till urklipp
Language
Language
Diskussion
Ljudversion
Lägg till i föredragna källor på Google

This roasted broccoli and chickpea rigatoni offers a sophisticated depth of flavour with minimal effort. By roasting the broccoli and pulses together, you achieve a delicious char that perfectly complements the salty, savoury base of anchovies and garlic. The use of whole-wheat pasta adds a pleasant nuttiness and provides a slower release of energy, making this a satisfying choice for a nutritious dinner.

As a high-protein recipe, it is ideal for those seeking a wholesome yet comforting meal after a busy day. Using the starchy pasta water creates a light sauce that binds the ingredients together beautifully without the need for heavy cream. Serve this vibrant dish in warmed bowls with a sharp grating of Romano cheese for a simple, restaurant-quality finish at home.

Ingredients for Rigatoni with Roasted Broccoli and Chickpeas

1 can (60g) anchovies packed in oil, chopped, oil reserved
4 cloves garlic, chopped
1 can (450g) chickpeas (liquid reserved), rinsed and drained
1 chicken bouillon cube
450g broccoli, cut into small florets
230g whole-wheat rigatoni
80g grated Romano

How to make Rigatoni with Roasted Broccoli and Chickpeas

Heat oven to 232°C. In a small saucepan over medium-high heat, sauté anchovies with oil and garlic until anchovies dissolve and garlic browns. Add chickpea liquid and bouillon to anchovies; cook, stirring, until bouillon dissolves. Pour anchovy mixture into roasting pan; add chickpeas and broccoli; stir to coat. Roast 20 minutes. Cook rigatoni as directed on package until al dente. Drain rigatoni, reserving 1 cup cooking liquid. Add pasta to chickpea-broccoli mixture; roast until pasta is completely cooked, adding reserved cooking liquid a little at a time and stirring to reach desired consistency, 5 to 10 minutes. Remove from oven; let sit 5 minutes; serve topped with Romano.

Ansvarsfriskrivning

Även om alla ansträngningar har gjorts för att säkerställa att informationen är korrekt och uppdaterad, kan individuella behov variera och kostkrav kan skilja sig beroende på personliga hälsotillstånd. Kontrollera alltid livsmedelsetiketter och allergiinformation innan du förbereder eller konsumerar något recept. Om du har specifika hälsoproblem, allergier, intoleranser eller följer en medicinskt föreskriven diet, sök råd från din läkare, apotekare eller en registrerad dietist innan du gör betydande förändringar i din kost eller livsstil.