Description
A light yet satisfying chickpea pasta recipe tossed with tender broccoli, fragrant garlic oil, and a touch of chili heat. Finished with lemon juice for freshness, this simple pasta dish is packed with flavor and naturally high in protein.
Ingredients
Scale
- 8 oz chickpea pasta (rotini or penne)
- 3 cups fresh broccoli florets, chopped into bite-sized pieces
- ¼ cup extra virgin olive oil
- 5 cloves garlic, thinly sliced
- ½ teaspoon crushed red pepper flakes
- Sea salt
- Cracked black pepper
- Fresh lemon wedges
- Grated Parmesan cheese (optional)
Instructions
- Bring a large pot of salted water to a rolling boil.
- Add the chickpea pasta and cook according to package instructions, about 7–9 minutes.
- During the final 3 minutes of cooking, add the broccoli florets directly into the same pot.
- Meanwhile, heat the olive oil and sliced garlic in a large skillet over medium-low heat.
- Cook for 2–3 minutes until the garlic is fragrant and lightly golden.
- Stir in the crushed red pepper flakes.
- Reserve ½ cup of pasta water before draining the pasta and broccoli.
- Add the drained pasta and broccoli to the skillet with the garlic oil.
- Pour in a splash of the reserved pasta water and toss vigorously over medium heat until lightly glossy.
- Season with sea salt, black pepper, and fresh lemon juice.
- Serve with grated Parmesan cheese if desired.
Notes
Do not overcook the broccoli — blanching it briefly keeps it bright green and tender-crisp. Reserved pasta water helps create a silky sauce that coats the pasta beautifully.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Plat Principal
- Method: Bouilli et Poêlé
- Cuisine: Italienne
Nutrition
- Serving Size: 1 portion
- Calories: 360
- Sugar: 4g
- Sodium: 340mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 9g
- Protein: 15g
- Cholesterol: 0mg