Ingredients
Scale
- 8 oz pasta (preferably whole wheat or chickpea pasta)
- 2 cups broccoli florets
- 1 can (15 oz) chickpeas, drained and rinsed
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 1/2 tsp red pepper flakes (optional)
- Salt and pepper to taste
- Grated Parmesan cheese for serving (optional)
Instructions
- Step 1: Bring a large pot of salted water to a boil, and cook the pasta according to package instructions until al dente. During the last 3 minutes of cooking, add the broccoli florets to the pot.
- Step 2: While the pasta and broccoli are cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes (if using), and sauté for about 2 minutes, or until fragrant but not browned.
- Step 3: Once the pasta and broccoli are cooked, reserve about 1/2 cup of the cooking water, then drain the rest. Add the drained pasta and broccoli to the skillet with the garlic oil.
- Step 4: Stir in the chickpeas, and toss everything together gently. If needed, add some reserved pasta water to help loosen the sauce and create a creamy consistency.
- Step 5: Season with salt and pepper to taste. Serve immediately, garnished with grated Parmesan cheese if desired. Enjoy your Broccoli Chickpea Pasta with Garlic Olive Oil!
Notes
- For optimal freshness, store any leftover Broccoli Chickpea Pasta in an airtight container in the refrigerator for up to 3 days.
- When reheating, add a splash of water or a drizzle of olive oil to help revive the dish’s creamy texture and prevent it from drying out.
- For an extra burst of flavor, consider serving your pasta with a sprinkle of lemon zest or a squeeze of fresh lemon juice alongside the grated Parmesan cheese.
- To enhance the garlic flavor, let the minced garlic sit in the olive oil for a few minutes before sautéing; this will infuse the oil and elevate your dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American