Description
A nutritious and satisfying pasta dish blending chickpeas, broccoli, and garlic olive oil, perfect for quick weeknight meals.
Ingredients
Scale
- 250g Pasta (penne, rotini, or fusilli)
- 300g Broccoli Florets (use 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
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Reserve ½ cup of the pasta water, then drain.
- In a large skillet, heat the olive oil over medium heat. Sauté the minced garlic and red pepper flakes for about a minute, just until fragrant.
- Add the broccoli florets to the pan, cooking for about 5–7 minutes until they’re tender-crisp.
- Stir in the chickpeas, vegetable broth, and lemon juice. Let it simmer for 2–3 minutes, allowing the flavors to merge.
- Add the drained pasta to the pan, tossing everything well. If it seems too thick, gradually add reserved pasta water until you reach your desired consistency.
- Season with salt and black pepper, and sprinkle with Parmesan cheese if desired. Serve warm and relish every bite!
Notes
For added health benefits, feel free to swap out pasta shapes or use whole grain. You can also enhance the dish with other vegetables, chicken, or tofu.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 11g
- Protein: 18g
- Cholesterol: 10mg
Keywords: pasta, chickpeas, broccoli, quick meal, vegetarian dinner, healthy recipe