Description
A quick and easy pasta dish featuring tender broccoli and protein-packed chickpeas, all coated in a fragrant garlic olive oil.
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
- 1/4 teaspoon Red Pepper Flakes
- 60ml Vegetable Broth
- 1 tablespoon Lemon Juice
- 30g Grated Parmesan Cheese (optional)
- Salt & Black Pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook the pasta al dente. Reserve 1/2 cup of pasta water before you drain. Drain the rest and set the pasta aside.
- Heat the olive oil in a large pan over medium heat. Swirl it like you own the pan, then add the minced garlic and red pepper flakes. Sauté for about a minute until fragrant.
- Add the broccoli florets to the pan. Cook for 5 to 7 minutes, stirring occasionally, until the broccoli is tender-crisp and bright green.
- Stir in the chickpeas, vegetable broth, and lemon juice. Let everything simmer together for 2 to 3 minutes so flavors meld.
- Add the drained pasta into the pan and toss well to coat. If the sauce looks too thick or clings awkwardly, add some of the reserved pasta water a splash at a time until you get the texture you want.
- Season with salt and black pepper. Sprinkle the grated Parmesan over the top if you are using it and toss again briefly.
- Serve warm. Eat immediately or save for lunch and feel smug about your meal planning skills.
Notes
Reserve pasta water to adjust sauce consistency. Taste as you go to ensure the right seasoning.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 10mg
Keywords: pasta, vegetarian, healthy, quick meals, chickpeas, broccoli