Description
A quick and nourishing pasta dish featuring vibrant broccoli, creamy chickpeas, and aromatic garlic, perfect for busy weeknights.
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: Start by boiling water in a large pot. Add your pasta and cook until it reaches al dente, about 8-10 minutes. Reserve ½ cup of the pasta water before draining.
- Sauté Garlic and Red Pepper Flakes: While the pasta cooks, heat olive oil in a pan over medium heat. Add the minced garlic and red pepper flakes. Sauté for about a minute until fragrant.
- Add the Broccoli: Toss in the broccoli florets and cook for about 5-7 minutes until tender yet vibrant green.
- Introduce Chickpeas and More: Stir in the drained chickpeas, vegetable broth, and lemon juice. Let simmer for 2-3 minutes to meld flavors.
- Combine Pasta with the Mixture: Mix in the drained pasta, tossing thoroughly. Add reserved pasta water until desired consistency is reached.
- Season and Serve: Season with salt and pepper to taste, and sprinkle with grated Parmesan cheese if desired.
Notes
Serve with a side salad or fresh herbs for added flavor. Leftovers can be stored in an airtight container for 3-4 days.
- 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: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 5mg
Keywords: pasta, broccoli, chickpeas, easy recipes, healthy dinner