Description
12 oz rigatoni pasta
½ cup ricotta cheese
¼ cup goat cheese, crumbled
½ cup dried cranberries
1 can (15 oz) chickpeas, drained and rinsed
2 tbsp olive oil
1 clove garlic, minced
½ tsp dried thyme
Salt and black pepper to taste
For the Lemon Vinaigrette:
¼ cup olive oil
2 tbsp fresh lemon juice
1 tsp honey
½ tsp Dijon mustard
Salt and black pepper to taste
Directions:
Cook the rigatoni pasta according to package instructions. Drain and set aside.
In a skillet, heat 2 tbsp olive oil over medium heat. Add minced garlic and cook for 30 seconds until fragrant.
Stir in chickpeas, dried cranberries, thyme, salt, and black pepper. Cook for 3-4 minutes until warmed through.
In a small bowl, whisk together the lemon vinaigrette until well combined.
In a large bowl, toss the cooked rigatoni with the chickpea-cranberry mixture.
Add ricotta and goat cheese, gently mixing until evenly distributed.
Drizzle with the lemon vinaigrette and toss to coat.
Serve warm or at room temperature. Enjoy!
Prep Time: 10 minutes Cooking Time: 15 minutes Total Time: 25 minutes Kcal: 400 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect results every time. Begin by gathering all ingredients and equipment. Bring a large pot of salted water to a rolling boil for the pasta. While waiting, prepare your mise en place: mince the garlic, drain and rinse the chickpeas, and crumble the goat cheese.
- Cook the rigatoni in the boiling water until al dente, as per the package. Reserve 1/4 cup of pasta water before draining.
- While the pasta cooks, make the vinaigrette. In a small bowl, vigorously whisk together 1/4 cup olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until emulsified.
- Heat 2 tbsp olive oil in a large skillet over medium heat. Add the garlic and cook for 30 seconds, just until fragrant to avoid burning.
- Add the chickpeas, cranberries, thyme, salt, and pepper to the skillet. Cook for 3-4 minutes, allowing the chickpeas to warm and the cranberries to soften slightly.
- In the large pot used for pasta or a big mixing bowl, combine the drained rigatoni and the warm chickpea mixture.
- Add the ricotta and crumbled goat cheese. Gently fold everything together. If the mixture seems dry, add a splash of the reserved pasta water to help create a creamy sauce.
- Drizzle the lemon vinaigrette over the pasta and toss thoroughly to coat every piece evenly.
Serving Suggestions
This pasta is versatile. Serve it warm for a cozy dinner or at room temperature as a standout picnic or potluck dish. For a complete meal, pair it with a simple arugula salad dressed with a balsamic glaze. Garnish individual plates with extra crumbled goat cheese, a sprinkle of fresh thyme or chopped parsley, and a crack of black pepper. A side of crusty bread is perfect for scooping up any remaining vinaigrette.
How-to Summary
Boil pasta. Whisk vinaigrette. Sauté garlic, chickpeas, and cranberries. Combine everything in a large bowl with ricotta and goat cheese. Toss with the vinaigrette and serve.
Frequently Asked Questions
Can I use a different type of pasta?
Yes. Short, sturdy shapes like penne, fusilli, or farfalle work well to hold the chunky sauce and ingredients.
How should I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. The pasta will absorb the dressing, so revive it with a fresh squeeze of lemon juice and a drizzle of olive oil before serving cold or gently reheated.
Is there a substitute for goat cheese?
If you’re not a fan of goat cheese, feta cheese makes an excellent tangy substitute, or use additional ricotta for a milder flavor.
Can I make this dish ahead of time?
You can prepare the components ahead. Store the cooked pasta, chickpea mixture, and vinaigrette separately in the fridge. Combine and add cheeses just before serving for the best texture.
How can I add more protein?
For extra protein, add a can of drained tuna, shredded rotisserie chicken, or toasted walnuts or pecans when combining all ingredients.
Common Mistakes to Avoid
- Overcooking the Garlic: Burnt garlic turns bitter. Cook it only until fragrant, about 30 seconds.
- Skipping Pasta Water: Not reserving starchy pasta water is a missed opportunity. It helps bind the vinaigrette and cheeses into a smoother, cohesive sauce.
- Over-mixing with Cheese: Fold the ricotta and goat cheese gently. Vigorous stirring can break down the rigatoni and make the ricotta too watery.
- Dressing Cold Pasta: Toss the vinaigrette with the pasta while it’s still warm. Warm pasta absorbs flavors much more effectively.
Conclusion
This Rigatoni with Chickpeas, Cranberries, and Lemon Vinaigrette is a celebration of contrasting textures and bright, balanced flavors. It proves that a gourmet-feeling meal can be on your table in under 30 minutes. The creamy cheeses, tangy vinaigrette, sweet cranberries, and hearty chickpeas create a truly satisfying dish that is as perfect for a quick weeknight dinner as it is for entertaining guests. Give this simple yet impressive recipe a try for your next meal.