Dinner Tonight: Pasta With Roasted Cauliflower, Chickpeas, And Ricotta Recipe

• 1/4 cup olive oil
• 1 head cauliflower, broken into florets
• 1 15-ounce can chickpeas, drained and rinsed
• 2 cups cubed crusty bread
• 1 pound pasta, preferable shells
• Salt and pepper to taste
• 3 tablespoons fresh chopped parsley
• 1/2 cup fresh ricotta

1. Preheat oven to 450 degrees Fahrenheit. Toss cauliflower and chickpeas with half of the olive oil along with a pinch or two of salt and pepper, and spread on a baking sheet. Roast in a single layer, turning once during cooking, until chickpeas are golden and starting to turn crunchy, 25-35 minutes.
2. In the meantime, arrange bread on a second baking sheet and bake in oven until beginning to crisp but not dried out, about 10 minutes.
3. Bring a large pot of salted water to boil and cook until al dente. Drain, reserving some pasta cooking water.
4. Combine cooked pasta and cauliflower mixture in pot and toss with remaining olive oil. Add some pasta cooking water if necessary to achieve a creamy texture, and season to taste with salt and pepper. Fold in parsley and croutons. Divide amongst bowls and top with ricotta.

olive oil, cauliflower, chickpeas, crusty bread, pasta, salt, fresh chopped parsley, fresh ricotta

Taken from www.seriouseats.com/recipes/2011/03/pasta-with-roasted-cauliflower-chickpeas-ricotta-recipe.html (may not work)