Lemony Pasta with Cauliflower, Chickpeas, And Arugula

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