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Shells with Roasted Cauliflower, Chickpeas, and Ricotta

Shells with Roasted Cauliflower, Chickpeas, and Ricotta

Here, simple ingredients nestle nicely into a small, curvaceous pasta shape. Instead of shells, this recipe also works with campanelle or lumache pasta.

Everyday Food, March 2011 http://www.marthastewart.com/336860/shells-with-roasted-cauliflower-chickpea
2.57143
Rated
51.4286100(8)8
  • Yield Serves 6

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

Directions

  1. Preheat oven to 425 degrees, with racks in upper and lower thirds. On a rimmed baking sheet, toss together 2 tablespoons oil, cauliflower, and chickpeas; season with salt and pepper. Arrange cauliflower and chickpeas in a single layer and roast until cauliflower is tender and chickpeas are crunchy, 25 minutes. On another rimmed baking sheet, arrange bread in a single layer and toast until golden and crisp, 10 minutes.
  2. Meanwhile, in a large pot of boiling salted water, cook pasta until al dente. Drain pasta and return to pot. Add cauliflower mixture, 2 tablespoons oil, and parsley. Season with salt and pepper and toss to combine. To serve, top with croutons and ricotta, then drizzle with oil.

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