Description
A nutritious and satisfying dish featuring broccoli, chickpeas, and pasta, all tossed in a garlic-infused olive oil for a burst of flavor.
Ingredients
Scale
- 8 oz Pasta (your choice)
- 2 cups Broccoli florets
- 1 can (15 oz) Chickpeas, drained and rinsed
- 4 tablespoons Olive oil
- 4 cloves Garlic, minced
- Salt and pepper, to taste
- Red pepper flakes (optional), to taste
- Parmesan cheese (optional), for serving
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the broccoli florets with 2 tablespoons of olive oil, salt, and pepper in a bowl.
- Spread the coated broccoli on a baking sheet in a single layer and roast for about 15-20 minutes.
- Cook the pasta according to the package instructions in boiling salted water.
- Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat and sauté the garlic until fragrant.
- Add the drained chickpeas and cook for another 2-3 minutes.
- Combine the cooked pasta and roasted broccoli with the garlic and chickpeas, tossing gently to mix.
- Serve warm, garnished with Parmesan cheese if desired.
Notes
Store leftovers in an airtight container for 3-5 days in the fridge. For meal prep, consider cooking the components ahead of time.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg