Description
A comforting bowl of Broccoli Chickpea Pasta with Garlic Olive Oil is the perfect blend of flavor and nutrition for any occasion. This vibrant dish features tender broccoli and hearty chickpeas, all enveloped in a rich garlic-infused olive oil that enhances every bite. Quick to prepare, this recipe is ideal for weeknight dinners or meal prep, making it both satisfying and wholesome. With its delightful combination of textures and aromas, this pasta will surely become a family favorite.
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
- 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.
- In a pan over medium heat, warm the olive oil and sauté minced garlic with red pepper flakes for about a minute until fragrant.
- Add broccoli florets and cook for 5–7 minutes until tender-crisp.
- Stir in the chickpeas along with vegetable broth and lemon juice; simmer for 2-3 minutes.
- Toss the drained pasta into the pan with the broccoli mixture, adding reserved pasta water to reach desired sauce consistency.
- Season with salt and pepper to taste; serve warm.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Boiling/Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 450
- Sugar: 3g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg