Broiled Broccoli and Chickpeas Over Pasta

Regular broccoli, substitute for broccoli rabe, made for a tamer, but still delightfully flavorful, meal.

 

Broccoli, broccolini, and broccoli rabe, though similar in appearance, are very different vegetables.  They are not even in the same family, believe it or not!  But, when my local stores did not have one single bunch of broccoli rabe, and only a few pitifully brown bunches of broccolini, I very reluctantly decided to use regular broccoli in my recipe.  I was a little afraid that the dish would end up being bland, as broccoli rabe is a pungently flavorful member of the turnip family, while regular broccoli is a member of the much tamer cauliflower family.  However, much to my surprise, the dish ended up being delightful....though I have every intention of trying it, again, with the first broccoli rabe I find!

 

Broiled Broccoli and Chickpeas Over Pasta

(The recipe is the same for broccoli rabe.  Simply substitute a bunch or two of broccoli rabe for the head of broccoli.)

 

1 package of pasta, any type

1 large head of broccoli, washed and cut into 1/4 inch slices

1 15oz. can of chickpeas, drained

2 cloves (or more) of garlic, thinly sliced

3 Tbs olive oil, plus more for drizzling

Salt

1 cup ricotta

Crushed red pepper flakes

2 Tbs lemon juice

 

Prepare pasta according to package directions.

 

Meanwhile, heat broiler on high.  Toss the broccoli, chickpeas, and garlic with the olive oil.  Spread mixture on two baking sheets and season with salt.  [Broil in two batches, if both baking sheets won't fit in the oven at the same time]  Broil for approximately 5 minutes, or until broccoli begins to brown. Flip the broccoli over and broil for another 5 minutes, or until the broccoli is slightly browned on both sides.

 

Serve the broccoli mixture over the pasta.  Top with the ricotta, a drizzle of olive oil, lemon juice and a sprinkle of red pepper flakes.

 

*This recipe is adapted from a recipe on wholeliving.com