Description
A delightful and nutritious pasta dish combining tender pasta, vibrant broccoli, and protein-packed chickpeas in a light garlic olive oil sauce.
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: Boil water and cook the pasta until al dente, reserving ½ cup of pasta water before draining.
- Sauté Garlic: Heat the olive oil over medium heat, add minced garlic and red pepper flakes, and sauté until fragrant.
- Add the Broccoli: Toss in broccoli florets and cook for 5–7 minutes until tender-crisp.
- Mix in Chickpeas and Broth: Add chickpeas, vegetable broth, and lemon juice, simmering for 2-3 minutes.
- Combine with Pasta: Mix in drained pasta, adding reserved pasta water to adjust consistency as needed.
- Season and Serve: Season with salt and pepper, and sprinkle with Parmesan before serving warm.
Notes
Leftovers can be stored for 3-4 days in the fridge or 2-3 months in the freezer. Reheat in the microwave or oven.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 5mg