Description
A comforting bowl of pasta featuring vibrant broccoli and hearty chickpeas tossed in garlic-infused 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
- 1/4 teaspoon red pepper flakes
- 60ml vegetable broth
- 1 tablespoon lemon juice
- 30g grated parmesan cheese (optional)
- Salt and black pepper to taste
Instructions
1. Cook the pasta al dente in a pot of boiling water, reserving 1/2 cup of pasta water before draining.
2. Heat olive oil in a pan, then sauté minced garlic and red pepper flakes for about 1 minute.
3. Add broccoli florets to the pan and cook for 5–7 minutes until tender-crisp.
4. Add chickpeas, vegetable broth, and lemon juice, then simmer for 2–3 minutes.
5. Mix the drained pasta into the pan, tossing well and adding reserved pasta water if needed.
6. Season with salt and pepper, sprinkle parmesan if using, and serve warm.
Notes
For a dairy-free option, swap parmesan with nutritional yeast.
To make it gluten-free, use gluten-free pasta.
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 3g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 12g
- Protein: 17g
- Cholesterol: 0mg