Linguine With Chickpeas, Broccoli and Ricotta
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- Kosher salt
- 12ounces dried linguine or spaghetti
- 1bunch broccoli or broccolini, trimmed and cut into thin florets (about 1½ pounds), stems reserved for another use
- 1(14-ounce) can chickpeas or other white beans, drained and rinsed
- 2large garlic cloves, thinly sliced
- ½teaspoon red-pepper flakes
- ⅓cup extra-virgin olive oil, plus more for drizzling
- Black pepper
- 1bunch Tuscan kale (also known as cavolo nero or Lacinato kale), stemmed and cut into bite-size pieces
- 1lemon
- 2tablespoons unsalted butter
- 8ounces ricotta, preferably room temperature
- Flaky sea salt
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
826 calories; 34 grams fat; 11 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 3 grams polyunsaturated fat; 104 grams carbohydrates; 14 grams dietary fiber; 7 grams sugars; 32 grams protein; 1132 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve ½ cup pasta cooking water, and drain the pasta.
- Step 2
Meanwhile, heat the broiler and set a rack roughly 8 inches from the heat source. In a large bowl, toss the broccoli, chickpeas, garlic, red-pepper flakes and ⅓ cup oil until evenly coated. Season with salt and pepper. Spread out evenly on one sheet pan. Add the kale to the same bowl, and toss to coat in any residual oil. Drizzle with more oil as needed and toss to coat evenly. Spread out in an even layer on the second sheet pan.
- Step 3
Working with 1 sheet pan at a time, broil the broccoli and chickpeas, tossing halfway through cooking, until the chickpeas are toasty and the broccoli is tender and charred, 5 to 7 minutes. Broil the kale until just charred and crisp, about 5 minutes.
- Step 4
Zest the lemon, halve it, then cut 1 half into 4 wedges. Squeeze the juice from the lemon half over the roasted vegetables and season to taste with salt and pepper.
- Step 5
Return the pasta to the pot. Add the ¼ cup reserved pasta cooking water, the ricotta, butter and lemon zest and toss until well combined. Add the roasted vegetables and toss, adding more pasta water as needed.
- Step 6
Divide among four bowls. Season with flaky sea salt and pepper, and serve with lemon wedges for squeezing on top. Drizzle with more oil, if desired.
Private Notes
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Cooking Notes
Terry Moran
I cooked this last night and it was a big hit, although next time I will make two small modifications. First I will broil the Chickpeas apart from the Broccoli and Kale. The Chickpeas require longer under heat to crisp, and that much time will positively cremate the greens. The other small change is to halve the ricotta, 8 ounces was a little much and dulled the flavor of the lemon splashed veggies.
Margaux Laskey, Senior Staff Editor
Hi guys! We hear you: We read your notes, and we've adjusted the recipe so that the vegetables are cooked on separate pans. The ricotta is also added earlier, so that should help those who had trouble stirring everything together. I hope this helps!
Jim
P.S. No One makes 12 oz of dried pasta rather than the entire box of 16 oz. The standard has always been 16 oz feeds four persons as a main course.
Andy
So basically an entirely different dish. Got it. ;)
RWM
This is delicious and easy to make! One note: the ricotta, if cold / coming straight from the fridge, cools the dish down immensely and very quickly. We ended up warming our individual servings up in the microwave because the ricotta had cooled them off so much. But overall, it turned out perfectly!
Maxi
Substitute chèvre for the ricotta. Add more lemon than called for. Eat more than one serving, if desired. I did.
Joanne
Without the pasta, this is tasty as a vegetable side dish
CJ
I made this exactly as written and it was totally delicious. The food stylist and photographer did an amazing job - I wouldn’t have made this if the picture hadn’t been so enticing.
Dog8it
Broiling kale leaves was not a good idea ... after all the stemming and cutting they burnt right away... Also have to agree with a previous reader, that adding cold ricotta is counter intuitive if you want to serve the dish warm... The whole sequence shoud be revised: First,- grate the lemon, next,- r-O-A-S-T the veggies, then warm up ricotta and only then boil the pasta, drain, mix, etc... I will give it another try, I hope we start liking it for a late night supper...
LSR
Delicious. I roasted rather than broiled the broccoli and chick peas (oven on 400 for about 40 minutes) to reduce danger of burning them and to eliminate need to toss them. I skipped the kale because I don't like it. I also skipped the butter because I like pasta sauce a little less creamy.
maxcan
In Italy the standard pasta portion is 80 grams, or 320 grams for 4 portions - 320 grams = 11.3 US ounces. Maybe "the standard has always been 16 oz feeds four persons as a main course" in the USA?
Liz
Super flexible recipe. I subbed asparagus for the kale because I had it on hand, and I roasted my vegetables for around 25 mins at 400. I found this a touch dry and next time will save a full cup of pasta water! Otherwise, really lovely. Don't skip the lemon, garlic, or red pepper flakes!
Jim
Good with peas, or sautéed spinach, escarole or broccoli rabe too!
susan mernit
Adapted this with canelli beans, kale, spring asparagus and sour cream with brown rice gluten-free pasta, Fam pronounced it delish.
Lucinda K.
Didn’t have kale on hand, but pretty much followed the basic recipe. Added sliced red onions towards the end. Very forgiving and versatile recipe, but don’t skip the garlic, lemon, or ricotta
ShawnF
Tip: Do not toss the veggies with the pasta. So disappointed in this recipe. Prepared as written, and it was bland and unimpressive. The ricotta/pasta overwhelmed the veggies. After the meal I thought it would have been better if the veggies and pasta were separate dishes. Roasted lemon vegetables served with a side of pasta with butter and a dollop of ricotta on top, sprinkled with lemon zest. I didn't have a photo of the dish, and see today the veggies were served separately.
KHart
More lemon! Double the lemon!
Christine Whittington
I made this delicious dish exactly as written. I did use part-skim ricotta because that's what I had. I will probably use whole milk ricotta next time. I liked the creaminess. One warning: Do not be an idiot like me and use parchment paper to line your sheet pan when you broil the veggies. It will catch fire, set off the smoke alarm, and scare your dog or cat. It is great for roasting, but not broiling!
John Farrell
This meal was delicious but don't believe the fantasy of doing this in under half an hour unless you've already chopped, drained, and zested all the ingredients. You're prepping 3 separate pans. One note, the kale crisps much faster than the broccoli/chickpea mixture under the broiler, so keep on eye on it.
Christine Whittington
Thanks for posting this! I started checking on the kale after about 2 minutes and it was done.
Tammi
Yes, if the ingredients in the list include prep instructions, that time doesn't factor in to the written recipe time. Every recipe is like this
Mary W.
Use orecchiette to better collect the flavor chunks.
andy in ithaca
I have not made yet. One question: is the 8oz. ricotta by weight or volume?
NMR
This dish was tasty. The kale only took about 3 minutes to broil, so watch it closely.
EssieDee
Can you do this searing the vegetables in a pan - then adding and tossing the pasta? Easier in my mind . . .?
Susan from San Francisco
Used bowties since no linguine, skipped the butter since I was out of vegan butter, and used mashed seasoned tofu in place of ricotta.
Zoe
This was delicious, I roasted the chickpeas & broccoli at 415 for about 20 min & 14 min respectively, and then turned the broiler on and added the kale. I used probably less than half of the ricotta & the juice of the whole lemon. Delicious & will make again.
Liagh
Ok but a bit blah. 1/2 the ricotta is perfect. Would agree that Step 1 should not be the cooking of the pasta, especially for anyone who is not going to read the Comments first (like me). Would also echo the roasting idea; broiling seemed like it'd be better/quicker but wasn't due to the tray swapping (3 for me). I'll make it again, as it uses routine ingredients I have/like but just not in a hurry. Would suggest reversing Step 5 so that ricotta is warm before pasta is added back.
Bryan
A nice dish, but I don't think the kale added much here (and I like kale!).
Kathy D
This is an amazing pasta dish, restaurant quality. I substituted cannellini beans for the chickpeas, as noted in the recipe. That’s it. Spaghetti, linguine, no issue. The rest was simple and fast. I use the best ricotta I can find when I am just stirring it in, not baking (Bellwether Farms Basket Ricotta, for instance). I loved it!
JoAnna
I made a vegan version of this (nixed ricotta and butter). I also swapped the linguine for quinoa made in a rice cooker. I broiled the chickpeas, kale, and broccoli on the same sheet for 7 minutes. It turned out incredible. The lemon zest, garlic, and chili flakes added a lot of dimension. It was so easy with minimal cleanup! This will become a regular weeknight meal for me.
mally
this is excellent. I used kite hill ricotta alternative which is excellent. however, it's time consuming. I didn't watch the broccoli closely enough and about half burned. then zesting a lemon is always time consuming though I love the zest.
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