Description
A bright and comforting weeknight pasta dish featuring tender pasta, crisp broccoli, hearty chickpeas, and a garlicky olive oil sauce.
Ingredients
Scale
- 8 oz pasta (your choice)
- 2 cups broccoli florets
- 1 can (15 oz) chickpeas, drained and rinsed
- 4 cloves garlic, minced
- 1/4 cup olive oil
- Salt and pepper to taste
- Red pepper flakes (optional)
- Grated Parmesan cheese (optional)
Instructions
- Cook the pasta according to package instructions until al dente. In the last 2 minutes of cooking, add the broccoli florets. Drain and set aside, saving 1/4 cup of pasta cooking water if desired.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant and lightly golden, about 1 minute.
- Add the chickpeas to the skillet and cook for about 5 minutes until warmed through. Season with salt, pepper, and red pepper flakes if using.
- Gently toss the cooked pasta and broccoli into the skillet with the garlic-chickpea mixture, adding reserved pasta water as needed. Adjust seasoning and serve hot, topped with grated Parmesan if desired.
Notes
For a different flavor, add lemon juice, herbs, or substitute whole-grain pasta for added fiber.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 885
- Sugar: 10g
- Sodium: 650mg
- Fat: 31g
- Saturated Fat: 4g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 123g
- Fiber: 15g
- Protein: 26g
- Cholesterol: 0mg