Description
A quick, plant-powered pasta dish with tender broccoli, hearty chickpeas, and a zesty garlicky sauce. This wholesome, budget-friendly recipe is perfect for busy weeknights and leaves you feeling nourished.
Ingredients
8 oz whole wheat pasta
2 cups broccoli florets
1 (15-oz) can chickpeas, drained and rinsed
2 cloves garlic, minced
2 tbsp olive oil
1 tsp lemon zest
2 tbsp lemon juice
3 green onions, thinly sliced
1/4 tsp red pepper flakes (optional)
Salt and pepper to taste
1/4 cup grated Parmesan cheese (or nutritional yeast for a vegan version)
Instructions
Bring a large pot of salted water to a boil.
Add pasta and cook according to package instructions until al dente. Reserve 1 cup pasta water, then drain.
While pasta cooks, steam broccoli in a steamer basket over boiling water for 3-4 minutes until tender-crisp. Set aside.
In a large skillet, heat olive oil over medium-high heat. Sauté garlic, lemon zest, and red pepper flakes (if using) for 1 minute until fragrant.
Add chickpeas and cook for 2-3 minutes to warm through.
Toss cooked pasta into the skillet with broccolini, lemon juice, green onions, and 1/4 cup pasta water. Cook for 2-3 minutes until well combined and saucy.
Stir in Parmesan cheese (or nutritional yeast) and season to taste.
Notes
Store leftovers in an airtight container for up to 4 days.
Swap broccoli for asparagus, kale, or zucchini.
Add cherry tomatoes or spinach for extra color and nutrients.
Use vegan Parmesan or skip cheese entirely for a vegan version.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Boiling and Steaming
- Cuisine: American