Description
A quick and nourishing pasta dish featuring tender broccoli and creamy chickpeas coated in a fragrant garlic olive oil sauce. It's budget-friendly, naturally vegan, and gluten-free friendly, perfect for busy weeknights.
Ingredients
8 oz Pasta (penne or fusilli)
2 cups Broccoli florets
1 can (15 oz) Canned chickpeas, drained
4 cloves Garlic cloves, minced
3 tablespoons Extra virgin olive oil
0.5 teaspoon Red pepper flakes (optional)
to taste Salt
to taste Black pepper
1 tablespoon Fresh lemon juice
2 tablespoons Fresh parsley, chopped
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook according to package directions. Reserve ½ cup of pasta water before draining
- While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes. Cook for 30 seconds until fragrant. Add broccoli florets and sauté for 4-5 minutes, until bright green and tender
- Stir in drained chickpeas. Cook for 2-3 minutes, letting them warm through. Add a splash of pasta water to create a light sauce
- Add the drained pasta directly to the skillet. Toss everything together. Add reserved pasta water if needed. Squeeze lemon juice over top. Season with salt and pepper. Garnish with fresh parsley. Serve immediately
Notes
Use high-quality olive oil for the best flavor.
Don't overcook the broccoli; keep it bright and crisp.
Always salt your pasta water well.
Reserve extra pasta water – it's liquid gold.
Toast the garlic just until golden; burnt garlic tastes bitter.
For extra crunch, top with toasted pine nuts or breadcrumbs.
Store leftovers in an airtight container for up to 4 days. Reheat in a skillet with a splash of water or olive oil. Microwave works too, but stir halfway.
This pasta tastes great cold as a pasta salad. Don't freeze it; the texture changes.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 12 g
- Protein: 14 g
- Cholesterol: 0 mg
Keywords: broccoli, chickpea, pasta, garlic, olive oil, vegan, gluten-free