Description
A comforting Mediterranean-inspired pasta dish featuring broccoli and chickpeas tossed in a garlicky olive oil sauce.
Ingredients
Scale
- 12 oz pasta
- 2 cups broccoli florets
- 1 cup cooked chickpeas, drained and rinsed
- 4 tablespoons olive oil
- 4 garlic cloves, minced
- ½ teaspoon red pepper flakes
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- ¼ cup reserved pasta water
- 1 tablespoon lemon juice
Instructions
- Cook the pasta – Bring a large pot of salted water to a boil and cook the pasta according to the package instructions. During the final two minutes of cooking, add the broccoli florets directly to the pot.
- Prepare the garlic olive oil – While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes. Let the garlic cook gently for about a minute until fragrant.
- Add the chickpeas – Stir the chickpeas into the skillet and let them warm through.
- Combine everything – Add the drained pasta and broccoli to the skillet with the chickpeas. Pour in the reserved pasta water and toss everything together until the sauce lightly coats the pasta.
- Finish the dish – Add lemon juice, salt, black pepper, and grated Parmesan cheese. Toss again until everything is well combined.
- Garnish and serve – Sprinkle fresh parsley on top and add extra Parmesan if desired. Serve warm.
Notes
- This dish is best served warm, and it’s a great way to enjoy a nutrient-rich meal.
- Feel free to add more vegetables based on your preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Boiling, Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 2g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 5mg