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
