Description
A quick and delicious pasta dish featuring nutty chickpeas, tender broccoli, and aromatic garlic, perfect for busy weeknights.
Ingredients
Scale
- 250g Pasta (penne, rotini, or fusilli)
- 300g Broccoli Florets (fresh or frozen)
- 1 can (400g) Chickpeas, drained & rinsed
- 4–5 cloves Garlic, minced
- 60ml Olive Oil
- ¼ teaspoon Red Pepper Flakes
- 60ml Vegetable Broth
- 1 tablespoon Lemon Juice
- 30g Grated Parmesan Cheese (optional)
- Salt & Black Pepper to taste
Instructions
- Cook the Pasta: First, get a pot of water to boil and throw in your pasta. Cook until it’s al dente, which usually takes about 8-10 minutes. Remember to reserve ½ cup of the pasta water before draining the rest.
- Sauté Garlic and Red Pepper Flakes: In a pan, heat your olive oil over medium heat. Add the minced garlic and red pepper flakes, and sauté for about a minute until fragrant.
- Add the Broccoli: Toss the broccoli florets into the pan and cook for about 5-7 minutes, stirring occasionally, until they turn tender-crisp.
- Introduce Chickpeas and More: Next, add in the chickpeas, vegetable broth, and lemon juice. Let everything simmer together for about 2-3 minutes.
- Combine Pasta with the Mixture: Now, mix in your drained pasta, tossing everything well to coat the pasta. Add reserved pasta water if the sauce looks too thick.
- Season and Serve: Season with salt and pepper to taste, and sprinkle some grated Parmesan cheese on top if desired. Serve warm and enjoy!
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 15g
- Cholesterol: 5mg
Keywords: pasta, chickpeas, broccoli, vegetarian, quick meals