Pasta and Roasted Vegetables with Chickpeas and Goat Cheese Recipe

Heat oven to 425 °F. On a large rimmed baking sheet, toss 1 head broccoli (cut into small florets), 1 red onion (cut into 1/2-in.-thick wedges), 4 cloves garlic (smashed), 2 Tbsp olive oil and 1/4 tsp each salt and pepper. Roast for 15 minutes. Toss one 15-oz can chickpeas (rinsed) with the broccoli mixture and roast for 6 minutes more. Meanwhile, cook 12 oz whole-grain pasta. Reserve 1/2 cup of the cooking water, drain the pasta and return it to the pot, then toss with 2 oz crumbled goat cheese and the reserved water. Toss with the roasted vegetables and top with additional goat cheese, if desired.