Description
A comforting and nutritious dish perfect for busy weeknights, combining hearty pasta, broccoli, and chickpeas with garlic and olive oil.
Ingredients
Scale
- 250g Pasta (penne, rotini, or fusilli)
- 300g Broccoli Florets (fresh or frozen)
- 1 can (400g) Chickpeas, drained and 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 and Black Pepper to taste
Instructions
- Bring a pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Reserve ½ cup of pasta water before draining.
- In a large pan over medium heat, heat olive oil. Add the minced garlic and red pepper flakes. Sauté for about a minute until fragrant.
- Add broccoli florets to the pan and cook for 5–7 minutes, stirring frequently until the broccoli is tender-crisp.
- Introduce the drained chickpeas, vegetable broth, and lemon juice to the pan. Simmer for 2-3 minutes to allow flavors to meld.
- Add the drained pasta to the pan, tossing everything together. If the mixture seems too dry, gradually add some reserved pasta water until you reach your desired sauce consistency.
- Season with salt and pepper to taste, and sprinkle with grated Parmesan cheese if desired. Serve warm.
Notes
To enhance flavors, consider serving with a fresh side salad, crusty bread, or a sprinkle of extra chili flakes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 15g
- Cholesterol: 30mg
Keywords: Broccoli Pasta, Chickpea Pasta, Vegetarian Dinner, Healthy Recipes, Quick Meals