Pasta with Roasted Cauliflower, Chick Peas and Ricotta

I just started getting subscriptions to magazines again after a long break. Seeing that many were just ad after ad left me with not much content to read. But then I found a few that aren’t too full of ads so I subscribed. Then a deal came  my way last year in November for Martha Stewart’s Living, Whole Living and Everyday Food magazines if you subscribed in a bundle. I jumped on the chance that these would be worth the money, which they are, and I got a nice free tote bag to boot! In the latest issue of Everyday Food there are a number of pasta recipes. Today I tried one and what I found funny is that when my oldest son woke up, he was looking over the issue and pointed to the recipe I had already decided to make and said “you have to make this one!”. Kind of humorous if you ask me. I did make a few minor changes but basically kept to the main flavors and textures. On to the recipe!

Pasta with Roasted Cauliflower, Chick Peas and Ricotta

1 pound penne pasta (medium shells were in the original)

1 head cauliflower cut into small florets

1 15oz. can of chick peas, drained and rinsed

2 cups crusty bread cut into 1/2 inch cubes

4 Tbsp olive oil

Kosher salt and fresh ground pepper

3 Tbsp chopped fresh parsley (Sadly I only had dried)

1/2 cup ricotta (fresh if you can)

Preheat oven to 425 with racks in the lower and upper thirds. On a baking sheet, toss florets, chick peas and 2 Tbsp olive oil with salt and pepper. Put on the lower rack in the oven and roast for 25 minutes or until the chick peas are crunchy. Arrange the bread cubes on another baking sheet and put them on the upper rack in the last 10 min. of roasting time. Remove when golden and crisp.

Meanwhile bring a large pot of salted water to boil. Add pasta and cook until al dente’. Drain pasta and toss with cauliflower and chick peas and 2 more Tbsp olive oil. Season with salt and pepper. Serve with ricotta, parsley and croutons. Drizzle with more oil if needed.

We all enjoyed this dish. I served it with boneless, skinless chicken thighs that were simply cooked in a skillet with some olive oil and garlic. I added a few fresh basil leaves in at the end. I would make it again but maybe use fresh ricotta as suggested. I might even toss in some onions in the roasting step.