Description
A colorful and nutritious pasta dish featuring broccoli, chickpeas, and a 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 in a large pot with a pinch of salt, add the pasta and cook until al dente, reserving a cup of pasta water before draining.
- Heat Olive Oil: In a skillet over medium heat, warm the olive oil for about a minute.
- Add Garlic: Toss in minced garlic and sauté until golden and fragrant, about 1–2 minutes.
- Add Broccoli: Stir in broccoli florets and cook for about 4–5 minutes (3 minutes if using frozen).
- Toss in Chickpeas: Add chickpeas and sauté for 1–2 minutes to absorb flavors.
- Add Liquid Gold: Pour in vegetable broth, stirring and simmering for a couple of minutes, adding reserved pasta water if needed.
- Toss in Pasta: Combine cooked pasta with the sauté mixture and lemon juice, tossing to coat.
- Season to taste with salt, black pepper, and red pepper flakes, then garnish with Parmesan if desired.
Notes
For a vegetarian version, use nutritional yeast instead of Parmesan. This pasta keeps well in the fridge for up to 3 days.
- Prep Time: 15 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: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 5mg
Keywords: Broccoli Chickpea Pasta, Garlic Olive Oil, Vegetarian Pasta Recipe