Meatless Monday Recipe – Rigatoni with Roasted Broccoli and Chick Peas

5 May

I don’t eat pasta as often as I’d like to but I must say, this is one dish I couldn’t resist.  My advice is to have this dish for lunch instead of dinner so it gives your body more time to digest and you don’t have to feel guilty.  Add the fact that you’re using whole grain pasta, green vegetables and chick peas, which are high in fiber and a great source of protein, and this is one yummy healthy meal!!


½ lb spelt, rice, corn or quinoa rigatoni
1 lb broccoli
1 can anchovies (chopped)
1 can chick peas drained (reserve liquid from can for sauce)
low sodium vegetable bouillon
4 garlic cloves


Heat oven to 450°. In a small saucepan over medium-high heat, sauté 1 can of chopped anchovies in oil and 4 cloves of garlic until anchovies dissolve and garlic browns. Add reserved liquid from 1 can of chickpeas and 1 vegetable bouillon cube to anchovies; cook, stirring, until bouillon dissolves. Pour anchovy mixture into roasting pan; add 1 can of drained chickpeas and 1 lb broccoli, cut into small florets; stir to coat. Roast 20 minutes. Cook 1/2 lb of rigatoni as directed on package until al dente. Drain rigatoni, reserving 1 cup cooking liquid. Add pasta to chickpea-broccoli mixture; roast until pasta is completely cooked, adding reserved cooking liquid a little at a time and stirring to reach desired consistency, 5 to 10 minutes. Remove from oven; let sit 5 minutes.


Until next time,

Have a fit and fabulous day!



One Response to “Meatless Monday Recipe – Rigatoni with Roasted Broccoli and Chick Peas”

  1. Marianne January 7, 2014 at 5:23 am #

    Found this recipe on the internet, I must say it’s absolutely delicious! Didn’t have any spelt pasta so just added some cooked spelt to it, the anchovies make it so tasty. Am now following your blog as I’ve been clean and lean since September ( fallen off the wagon a bit over Christmas!) and trying to fit exercise into my schedule as much as I can.

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