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 al dente in a pot of boiling water, reserving ½ cup of pasta water before draining.
- Heat olive oil in a pan, then sauté minced garlic and red pepper flakes for about a minute.
- Add broccoli florets to the pan and cook for 5–7 minutes until tender-crisp.
- Introduce chickpeas, vegetable broth, and lemon juice. Simmer for 2-3 minutes.
- Mix the drained pasta into the pan, tossing well. Add reserved pasta water if the sauce is too thick.
- Season with salt and pepper, and sprinkle parmesan if using. Serve warm.
Notes
- For a vegan version, omit the Parmesan or use nutritional yeast.
- Reserved pasta water is key for creating a silky sauce.
- You can add spinach or cherry tomatoes for extra veggies.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Main Course
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 500 calories
- Sugar: 3g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2.5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 12g
- Protein: 17g
- Cholesterol: 5mg