Why Make This Recipe
Broccoli Chickpea Pasta with Garlic Olive Oil is a delicious and healthy meal that’s quick to prepare. This recipe combines the goodness of pasta, chickpeas, and broccoli, packed with flavor and nutrients. It’s perfect for busy weeknights or a simple lunch, making it a versatile option for any day. Plus, it’s vegetarian and can be made vegan, catering to different dietary needs.
How to Make Broccoli Chickpea Pasta with Garlic Olive Oil
Ingredients
- 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
- 30g Grated Parmesan Cheese (optional)
- Salt & Black Pepper to taste
Directions
- Cook the pasta al dente in a pot of boiling water, reserving ½ cup of pasta water before draining.
- Heat olive oil in a pan, then sauté minced garlic and red pepper flakes for about a minute.
- Add broccoli florets to the pan and cook for 5–7 minutes until they are tender-crisp.
- Introduce chickpeas, vegetable broth, and lemon juice. Simmer for 2-3 minutes.
- Mix the drained pasta into the pan, tossing well. Add reserved pasta water if the sauce is too thick.
- Season with salt and pepper, and sprinkle parmesan if using. Serve warm.
How to Serve Broccoli Chickpea Pasta with Garlic Olive Oil
Serve this pasta dish warm, either on its own or with additional toppings like grated Parmesan cheese or a sprinkle of fresh herbs. It pairs well with a side salad for a complete meal or can be enjoyed as a light lunch.
How to Store Broccoli Chickpea Pasta with Garlic Olive Oil
Leftover Broccoli Chickpea Pasta can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it up in a pan over low heat, adding a splash of water or broth to prevent it from drying out.
Tips to Make Broccoli Chickpea Pasta with Garlic Olive Oil
- Use any pasta shape you prefer; it doesn’t have to be penne or rotini.
- Feel free to adjust the amount of garlic and red pepper flakes to match your taste.
- If you want to add more veggies, consider adding spinach or bell peppers.
- For a vegan version, skip the Parmesan cheese or use a plant-based alternative.
Variation
You can easily customize this dish by adding protein such as grilled chicken or shrimp. Another variation is to use different vegetables like asparagus or cauliflower, depending on what you have on hand.
FAQs
Can I use frozen broccoli?
Yes, frozen broccoli works well in this dish. Just make sure to thaw it and drain any excess water before cooking.Is this recipe gluten-free?
To make it gluten-free, use a suitable gluten-free pasta option.Can I prepare this in advance?
Yes, you can prepare the chickpea and broccoli mixture in advance and simply mix it with the cooked pasta when ready to serve.
Broccoli Chickpea Pasta with Garlic Olive Oil
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delicious and healthy pasta dish combining chickpeas, broccoli, and garlic, perfect for quick meals.
Ingredients
- 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
- 30g Grated Parmesan Cheese (optional)
- 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.
- Heat olive oil in a pan, then sauté minced garlic and red pepper flakes for about a minute.
- Add broccoli florets to the pan and cook for 5–7 minutes until tender-crisp.
- Introduce chickpeas, vegetable broth, and lemon juice. Simmer for 2-3 minutes.
- Mix the drained pasta into the pan, tossing well. Add reserved pasta water if the sauce is too thick.
- Season with salt and pepper, and sprinkle parmesan if using. Serve warm.
Notes
Leftover Broccoli Chickpea Pasta can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently and add a splash of water or broth to prevent drying out.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 5mg
Keywords: pasta, vegetarian, quick meal, healthy, chickpeas, garlic, broccoli, weeknight dinner
