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

Serious Eats
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

Directions

Learn how to make this recipe at Serious Eats

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Gold Rush

The Bar

Ingredients (7)

  • 2 oz. Johnnie Walker Black Label
  • 0.75 oz. Fresh Lemon Juice
  • 0.5 oz. Honey 2:1
  • 1 dash of Salt
  • Ice
  • 1 Lemon Twist Garnish
  • <i>*Approximate serving size is 1.2 servings. Please enjoy responsibly. </i>
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