Linguine with Chickpeas, Broccoli, and Ricotta

Diseases and conditionsDiet and nutritionDiabetesDiet and meal planningDialysis dietCKD diet
Linguine with Chickpeas, Broccoli, and Ricotta: This vibrant dish features broiled chickpeas, broccoli, and kale tossed with linguine in a creamy lemon ricotta sauce. Quick and satisfying.
Meal TypeDinner, Easy, Lunch, Main course 
DietsHigh fiber, Low phosphorus, Low protein, Low sodium 
Ingredients
Yield:
Serves 8
  • Kosher Salt
  • 12 oz dried Linguine or spaghetti
  • 14 oz can chickpeas, drained and rinsed
  • 2 large garlic cloves, thinly sliced
  • ½ tsp red pepper flakes
  • ⅓ cup extra-virgin olive oil, plus more for drizzling
  • Black pepper, to taste
  • 1 bunch Tuscan kale, stemmed and cut into bite-size pieces
  • 1 lemon
  • 2 tbsp unsalted butter
  • 8 oz ricotta, preferable room temp
  • Flaky sea salt to taste
Linguine with Chickpeas, Broccoli, and Ricotta
Directions
Prep: 45 min, Cook: 20 min, Total: 1 hr 5 min
  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup pasta cooking water, and drain the pasta.
  2. Meanwhile, heat the broiler and set a rack roughly 8 inches from the heat source. In a large bowl, toss the broccoli, chickpeas, garlic, red-pepper flakes and 1/3 cup oil until evenly coated. Season with salt and pepper. Spread out evenly on one sheet pan. Add the kale to the same bowl, and toss to coat in any residual oil. Drizzle with more oil as needed and toss to coat evenly. Spread out in an even layer on the second sheet pan.
  3. Working with 1 sheet pan at a time, broil the broccoli and chickpeas, tossing halfway through cooking, until the chickpeas are toasty and the broccoli is tender and charred, 5 to 7 minutes. Broil the kale until just charred and crisp, about 5 minutes.
  4. Zest the lemon, halve it, then cut 1 half into 4 wedges. Squeeze the juice from the lemon half over the roasted vegetables and season to taste with salt and pepper.
  5. Return the pasta to the pot. Add the 1/4 cup reserved pasta cooking water, the ricotta, butter and lemon zest and toss until well combined. Add the roasted vegetables and toss, adding more pasta water as needed.
  6. Divide among four bowls. Season with flaky sea salt and pepper, and serve with lemon wedges for squeezing on top. Drizzle with more oil, if desired.
Nutritional Information
  • Calories 404
  • Carbohydrates 49.8 g
  • Dietary Fiber 7.1 g
  • Protein 13.2 g
  • Fat 17.5 g
  • Saturated Fat 5.2 g
  • Sodium 180.4 mg
  • Potassium 336.1 mg
  • Calcium 146.5 mg
  • Phosphorus 182.35 mg