Description
A wholesome and satisfying pasta dish featuring tender pasta, vibrant broccoli, and protein-rich chickpeas tossed in a light garlic and lemon sauce. This easy meatless meal is perfect for busy weeknights.
Ingredients
- 12 oz pasta (penne, rotini, or spaghetti)
- 3 cups broccoli florets
- 1 (15 oz) can chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1/4 teaspoon red pepper flakes
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 1/4 cup vegetable broth or reserved pasta water
- 1/2 cup grated Parmesan cheese (optional)
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Cook pasta in salted boiling water according to package instructions.
- During the last 2–3 minutes of cooking, add broccoli florets to the pot.
- Reserve 1/2 cup pasta water, then drain pasta and broccoli.
- Heat olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant.
- Stir in chickpeas and red pepper flakes. Cook for 3–4 minutes until warmed and slightly crisp.
- Add drained pasta and broccoli to the skillet.
- Pour in vegetable broth or reserved pasta water and toss to combine.
- Stir in lemon zest and lemon juice.
- Add Parmesan if using and toss until slightly melted.
- Season with salt and black pepper. Garnish with fresh parsley before serving.
Notes
- Frozen broccoli can be added directly to the boiling pasta.
- For extra creaminess, add a drizzle of olive oil or a spoonful of cream cheese.
- Skip Parmesan or use plant-based cheese to make it vegan.
- Refresh leftovers with a splash of broth or lemon juice.
- Add grilled chicken or shrimp for additional protein.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 420 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 10 g
- Protein: 18 g
- Cholesterol: 10 mg
