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

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