Description
A simple and delightful pasta dish featuring tender pasta, nutty chickpeas, and fresh broccoli, all brought together with a garlicky 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
- In a pot of boiling water, cook the pasta until al dente, reserving ½ cup of the pasta water before draining.
- In a large pan, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, cooking for about 1 minute until fragrant.
- Toss the broccoli florets into the pan, cooking for 5–7 minutes until tender-crisp.
- Add the drained chickpeas, vegetable broth, and lemon juice to the pan. Let simmer for 2-3 minutes.
- Combine the drained pasta with everything in the pan, tossing together. If the sauce is too thick, drizzle in reserved pasta water to adjust consistency.
- Season with salt and pepper, and sprinkle with Parmesan cheese if desired. Serve warm.
Notes
Add extra veggies or adjust spices to your taste. Fresh ingredients enhance the flavors significantly.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg