If you ask me, there are never enough variations on weeknight pasta dishes. I mean, I would be more than happy to eat pasta every single night of the week. #nocarbleftbehind
This Roasted Radicchio and Chickpea pasta is an awesome, filling vegetarian option! Roasting the radicchio in olive oil and garlic helps take some of the bitterness out of it—then we finish the whole thing with a dirzzle of balsamic to sweeten it up a touch more!
Tossing the chickpeas and red onion on the sheet pan partway through cooking makes the whole thing come together fast, with fewer dishes after. Which I’ll support 10 times out of 10 on a weeknight!
More time for Netlix and chillin’.
- 1/2 lb pasta of your choice (I used fusilli)
- 1 small head radicchio
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 teaspoon italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 can chickpeas
- 1/4 red onion diced
- 2 tablespoons parmesan
- 1 teaspoon balsamic vinegar
Preheat the oven to 375ºF. Cut the radicchio into 2-inch pieces and separate the layers. Spread on a sheet pan and drizzle with olive oil, minced garlic, italian seasoning, salt and pepper. Roast for 10 minutes.
Stir the radicchio in the pan, then add the chickpeas and red onion to the sheet pan and roast for another 10 minutes.
Bring a large pot of water to a boil and cook pasta according to package directions. Before draining pasta, reserve 1/2 cup of pasta water.
Return the pasta to the pot and add the radicchio and chickpeas from the sheet pan. Pour in the 1/2 cup of remaining pasta water, parmesan and drizzle of balsamic vinegar. Stir and let sauce thicken for a few minutes then dig in!