Broccoli Chickpea Pasta with Garlic Olive Oil
A quick and nutritious pasta dish combining broccoli, chickpeas, and garlic in a flavorful olive oil sauce.
Ingredients
Pasta
- 250 g Pasta (penne, rotini, or fusilli)
Broccoli
- 300 g Broccoli Florets (fresh or frozen)
Chickpeas
- 1 can Chickpeas (400g can, drained and rinsed)
Garlic
- 5 cloves Garlic, minced
Olive Oil
- 60 ml Olive Oil
Red Pepper Flakes
- 0.25 teaspoon Red Pepper Flakes
Vegetable Broth
- 60 ml Vegetable Broth
Lemon Juice
- 1 tablespoon Lemon Juice
Parmesan Cheese
- 30 g Grated Parmesan Cheese (optional)
Salt and Black Pepper
- to taste Salt and Black Pepper
Instructions
- Cook pasta al dente in boiling water, reserve ½ cup pasta water, then drain.
- Heat olive oil, sauté garlic and red pepper flakes for 1 minute.
- Add broccoli and cook 5-7 minutes until tender-crisp.
- Stir in chickpeas, broth, and lemon juice; simmer 2-3 minutes.
- Mix in pasta, toss, add reserved water if needed, season, and sprinkle Parmesan. Serve warm.
Notes
Feel free to add more garlic or red pepper flakes for extra flavor.