Description
A vibrant dish featuring al dente pasta, crisp broccoli, and nutritious chickpeas drizzled with garlic-infused olive oil. Perfect for quick weeknight dinners or weekend brunches.
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 in a large pot of boiling, salted water for 8–10 minutes until al dente, then reserve ½ cup of pasta water before draining.
- Heat olive oil in a large skillet over medium heat. Sauté minced garlic and red pepper flakes for about a minute until fragrant.
- Add broccoli florets to the skillet and cook for 5–7 minutes until tender-crisp.
- Toss in chickpeas, vegetable broth, and lemon juice. Simmer for 2-3 minutes.
- Add the drained pasta to the skillet, mixing everything well. If the sauce is too thick, use reserved pasta water to loosen it. Season with salt and pepper to taste. Serve warm.
Notes
Feel free to use any pasta shape and experiment with different vegetables or add-ins such as sun-dried tomatoes or roasted red peppers.
- 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: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg