This is for two people. Double your ingredients as needed for servings.
- 1\2 package whole wheat rotini
- 1 head of broccoli, cut into pieces
- 1 cup sliced red onion
- 1 can garbanzo beans, rinsed and drained
- 1 cup cherry tomatoes
- 1 cup vegetable broth
- 1 cup olive oil
- 1 cup fresh shredded Parmesan
- 1\4 cup minced garlic
- 2-3 tablespoons capers
- 1 tablespoon lemon zest
- 2 lemons, juiced
- 4 large basil leaves, thinly sliced
- sea salt/fresh cracked pepper
Preheat oven to 450. In a bowl, combine broccoli, red onion and garbanzo beans. Toss with 1\4 cup of your olive oil. Generously coat with sea salt and cracked pepper, arrange flat on a cookie sheet. In a separate small baking dish, add the rest of your olive oil and your tomatoes. Roast all of these for 15-20 minutes.
Cook your pasta according to package. Drain but do not rinse. In pot combine your garlic, cup of vegetable broth, capers and lemon juice. Add in the tomatoes and oil and your lemon zest. Stir and allow to cook together for a couple of minutes. Add in your roasted veggies. Stir until coated. Stir in your pasta.
Before plating stir in most of your Parmesan. Reserving some for topping your pasta. Also top with your basil. I served it with a ciabatta loaf to dip up the extra sauce.