Dinner Tonight: Pasta with Roasted Cauliflower, Chickpeas, and Ricotta Recipe

Serves: 4 Save

Ingredients (8)

  • 1/4 cup olive oil
  • 1 head cauliflower, broken into florets
  • 1 15-ounce can chickpeas, drained and rinsed
  • 2 cups cubed crusty bread
  • 1 pound pasta, preferable shells
  • Salt and pepper to taste
  • 3 tablespoons fresh chopped parsley
  • 1/2 cup fresh ricotta


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