Shells with Roasted Cauliflower, Chickpeas, and Ricotta

Name: Shells with Roasted Cauliflower, Chickpeas, and Ricotta
Ingredients: 1/4 cup extra-virgin olive oil, plus more for serving; 1 head cauliflower (about 2 pounds), cut into florets; 1 can (15.5 ounces) chickpeas, rinsed and drained; Coarse salt and ground pepper; 5 ounces crusty bread, cut into 1/2-inch pieces (2 cups); 1 pound medium shells; 3 tablespoons chopped fresh parsley; 1/2 cup fresh ricotta

"The natural nuttiness of cauliflower is brought out when it gets roasted in the oven and then tossed with chickpeas, creamy ricotta, and shell pasta in this easy weeknight dinner option...."

INGREDIENTS

•

1/4 cup extra-virgin olive oil, plus more for serving

•

1 head cauliflower (about 2 pounds), cut into florets

•

1 can (15.5 ounces) chickpeas, rinsed and drained

•

Coarse salt and ground pepper

•

5 ounces crusty bread, cut into 1/2-inch pieces (2 cups)

•

1 pound medium shells

•

3 tablespoons chopped fresh parsley

•

1/2 cup fresh ricotta

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes