Rigatoni with Roasted Broccoli and Chickpeas

Name: Rigatoni with Roasted Broccoli and Chickpeas
Total time: 35 min
Yield: 4 servings
Ingredients: 1 can anchovies packed in oil; 4 cloves garlic; 1 can chickpeas; 1 cube chicken bouillon; 1 pound broccoli; ½ pound whole-wheat rigatoni; ½ cup grated Romano

A hearty pasta dish combining whole-wheat rigatoni with roasted broccoli and chickpeas, enriched with a savory anchovy-garlic sauce and topped with Romano cheese. Perfect for a nutritious weeknight dinner.

4 servings

35 min

Published October 4, 2025

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Ingredients

•1 can anchovies packed in oil
•4 cloves garlic
•1 can chickpeas
•1 cube chicken bouillon
•1 pound broccoli
•½ pound whole-wheat rigatoni
•½ cup grated Romano

Cooking Instructions

1.
Heat oven to 450°F. 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.
35 min