Description
A quick and healthy broccoli chickpea pasta bursting with flavor and nutrients, perfect for weeknight dinners.
Ingredients
Scale
- 8 ounces whole grain pasta (spaghetti, penne, or your favorite shape)
- 2 cups broccoli florets, fresh or frozen
- 1 can (15 ounces) chickpeas, rinsed and drained
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon red pepper flakes (adjust to taste)
- Salt and pepper, to taste
- Juice of 1 lemon
- ¼ cup grated Parmesan cheese (optional; use nutritional yeast for a vegan option)
- Fresh basil or parsley, for garnish
Instructions
- Begin by boiling a large pot of salted water. Once it’s bubbling, add the pasta and cook according to the package instructions until al dente.
- While the pasta cooks, prepare the broccoli by chopping it into small florets if using fresh.
- In a large skillet, heat the olive oil over medium heat and sauté the minced garlic for about 30 seconds.
- Add the broccoli to the skillet and stir for 2-3 minutes until softened.
- Toss in the chickpeas, red pepper flakes, and seasoning, cooking for an additional 3-5 minutes.
- Once the pasta is al dente, reserve half a cup of pasta water, drain the rest, and add the pasta to the skillet.
- Remove from heat, drizzle lemon juice over, and stir in the grated Parmesan cheese or nutritional yeast.
- Before serving, taste and adjust seasoning, garnish with fresh herbs.
Notes
For a vegan option, substitute Parmesan cheese with nutritional yeast. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 13g
- Protein: 15g
- Cholesterol: 30mg
Keywords: pasta, vegetarian, healthy, quick meal, brocolli recipe, chickpea pasta