Description
A comforting bowl of pasta featuring tender broccoli and hearty chickpeas tossed in garlic-infused olive oil, finished with a touch of lemon and optional parmesan cheese.
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
- ¼ teaspoon red pepper flakes
- 60ml vegetable broth
- 1 tablespoon lemon juice
- 30g grated parmesan cheese (optional)
- Salt and black pepper, to taste
Instructions
- Cook the pasta in salted boiling water until al dente. Reserve ½ cup pasta water, then drain.
- Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes and sauté for 1 minute until fragrant.
- Add broccoli florets and cook for 5–7 minutes until tender-crisp.
- Stir in chickpeas, vegetable broth, and lemon juice. Simmer for 2–3 minutes.
- Add the drained pasta and toss everything together. Add reserved pasta water as needed to create a light sauce.
- Season with salt and black pepper to taste.
- Sprinkle with parmesan cheese if desired and serve immediately.
Notes
For a dairy-free version, replace parmesan cheese with nutritional yeast.
Add extra pasta water or vegetable broth for a saucier texture.
Gluten-free pasta can be used to make this recipe gluten-free.
Fresh lemon juice provides the brightest flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean-Inspired
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