This dish, Lemony Pasta with Cauliflower, Chickpeas, and Arugula, is full of bright flavors and feels great. The arugula gives it a peppery bite, and the roasted cauliflower and chickpeas give it a hearty texture. Its a great meal for a weeknight because the lemony dressing ties everything together.
Ingredients:
- 1 head cauliflower, cut into florets
- 1 can chickpeas, drained and rinsed
- 1 lemon, zest and juice
- 3 cloves garlic, minced
- 1/4 cup olive oil
- Salt and pepper to taste
- 8 ounces pasta of your choice
- 2 cups arugula
- 1/4 cup grated Parmesan cheese
Instructions:
Preheat oven to 400F 200C
In a large bowl, toss cauliflower florets and chickpeas with lemon zest, minced garlic, olive oil, salt, and pepper
Spread the cauliflower and chickpeas mixture on a baking sheet and roast in the preheated oven for 25-30 minutes, or until cauliflower is tender and lightly browned
Meanwhile, cook pasta according to package instructions until al dente
Drain and set aside
In a large mixing bowl, combine the cooked pasta, roasted cauliflower and chickpeas, arugula, lemon juice, and Parmesan cheese
Toss gently to combine
Adjust seasoning with salt and pepper if needed
Serve immediately, garnished with additional Parmesan cheese if desired