Description
A delightful dish of tender pasta, vibrant broccoli, and creamy chickpeas drizzled with fragrant garlic olive oil, perfect for a cozy dinner or lunch.
Ingredients
Scale
- 8 oz pasta (penne, orecchiette, or rigatoni)
- 1 1/2 cups cooked chickpeas (or 1 can, drained and rinsed)
- 2 cups broccoli florets
- 4 cloves garlic, thinly sliced
- 4 tbsp extra virgin olive oil
- 1/4 tsp crushed red pepper flakes
- Salt and freshly ground black pepper, to taste
- 1/3 cup freshly grated Parmesan cheese (optional)
- Zest of 1 lemon (optional)
- Juice of 1/2 lemon (optional)
- 2 tbsp chopped fresh parsley
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions, and three minutes before it’s done, add the broccoli florets. Once everything is cooked, drain and set aside.
- In a large skillet, heat the extra virgin olive oil over medium-low heat. Add the thinly sliced garlic and crushed red pepper flakes and sauté until the garlic turns golden, about 1–2 minutes.
- Add the cooked chickpeas to the garlic oil and sauté for 3–4 minutes. Season with salt and pepper, mashing a few chickpeas with the back of a spoon to create a creamier texture.
- Add the drained pasta and broccoli to the skillet, tossing everything together to coat it well in the garlic oil. If using lemon zest and juice, add them now.
- Adjust seasoning to taste, remove from heat, and top with Parmesan cheese, parsley, and extra red pepper flakes if desired. Serve warm and enjoy!
Notes
Can be customized with other vegetables like spinach or zucchini. Adjust seasoning based on personal preference.
- 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: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 12g
- Protein: 18g
- Cholesterol: 5mg