Description
A comforting and quick pasta dish featuring vibrant broccoli, protein-rich chickpeas, and aromatic garlic olive oil, perfect for family dinners.
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: Bring a large pot of boiling water to a boil. Add your chosen pasta and cook until al dente, reserving ½ cup of pasta water before draining.
- Sauté the garlic: In a separate pan, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing for about a minute until fragrant.
- Add the broccoli: Toss in the broccoli florets and cook for about 5–7 minutes, stirring occasionally, until they are tender-crisp.
- Incorporate the chickpeas: Add the drained chickpeas, vegetable broth, and lemon juice to the pan, allowing the mixture to simmer for 2–3 minutes.
- Combine the pasta: Gently mix the drained pasta into the pan, tossing everything together until well coated. Use reserved pasta water if needed to loosen the sauce.
- Season and serve: Finally, season with salt and pepper to taste, and sprinkle with Parmesan cheese before serving warm.
Notes
Prep ahead by chopping broccoli and garlic earlier in the day. Cook the pasta and broccoli together to save on dishes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 5mg