Description
A simple yet deeply satisfying vegetarian pasta dish featuring tender broccoli, protein-packed chickpeas, and a bright garlic-infused olive oil sauce. This easy weeknight meal comes together quickly and is easily adaptable.
Ingredients
Scale
- 12 ounces pasta (linguine, spaghetti, or penne work well)
- 2 tablespoons olive oil, plus more for drizzling
- 4 cloves garlic, thinly sliced
- 1/2 teaspoon red pepper flakes (optional, for a touch of heat)
- 1 head of broccoli, cut into bite-sized florets
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1/4 cup reserved pasta water
- 2 tablespoons lemon juice (from about 1/2 lemon)
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish (optional)
Instructions
- 1. Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve about 1/4 cup of the starchy pasta water. Drain the pasta and set aside.
- 2. While the pasta is cooking, prepare the broccoli. You can either steam it over the boiling pasta water during the last 3-4 minutes of cooking or blanch it in a separate pot of boiling water for the same amount of time. The goal is tender-crisp florets. Drain the broccoli and set aside.
- 3. In a large skillet or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the thinly sliced garlic and red pepper flakes (if using). Cook for about 1-2 minutes, stirring constantly, until the garlic is fragrant and lightly golden. Be careful not to burn the garlic, as it can become bitter.
- 4. Add the rinsed and drained chickpeas to the skillet. Cook for 2-3 minutes, stirring occasionally, allowing them to warm through and slightly toast.
- 5. Add the cooked pasta and blanched broccoli to the skillet with the chickpeas and garlic-oil mixture.
- 6. Pour in the reserved pasta water and the fresh lemon juice. Toss everything together gently, allowing the pasta water to emulsify with the olive oil and lemon juice, creating a light sauce that coats the pasta and vegetables.
- 7. Season generously with salt and freshly ground black pepper to your taste. Taste and adjust seasonings as needed. If the pasta seems a little dry, you can add another tablespoon or two of olive oil or a splash more pasta water.
- 8. Serve immediately, garnished with fresh chopped parsley if desired.
Notes
Store any leftover pasta in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop with a splash of water or olive oil for best results.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 350mg
- Fat: 18g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 18g