Description
A simple pasta dish featuring broccoli and chickpeas tossed in a light garlic and olive oil sauce.
Ingredients
Scale
- 1 pound pasta (spaghetti or linguine)
- 1 head broccoli, cut into small florets
- 1 (15-ounce) can chickpeas, rinsed and drained
- 6 cloves garlic, thinly sliced
- 1/2 cup olive oil
- 1/4 cup reserved pasta water
- 1/4 teaspoon red pepper flakes
- Salt to taste
- Black pepper to taste
Instructions
- Cook pasta according to package directions. Add broccoli florets to the boiling water during the last 3 minutes of cooking.
- Reserve about 1/2 cup of the starchy pasta water before draining the pasta and broccoli. Drain well.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat.
- Add the sliced garlic and red pepper flakes to the oil. Cook for 1 to 2 minutes until the garlic is fragrant and lightly golden. Do not let the garlic burn.
- Add the drained chickpeas to the skillet and cook for 2 minutes, stirring occasionally.
- Add the drained pasta and broccoli to the skillet. Toss to coat everything with the garlic oil.
- Add the reserved pasta water, a little at a time, tossing constantly until a light sauce forms that coats the pasta.
- Season with salt and black pepper to your taste. Serve immediately.
Notes
- You can add grated Parmesan cheese at the end if desired.
- For extra flavor, use fresh lemon zest in the final toss.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5
- Sodium: 150
- Fat: 20
- Saturated Fat: 3
- Unsaturated Fat: 17
- Trans Fat: 0
- Carbohydrates: 80
- Fiber: 10
- Protein: 20
- Cholesterol: 0
Keywords: broccoli, chickpea, pasta, garlic, olive oil, vegetarian, quick dinner