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Broccoli Chickpea Pasta with Garlic Olive Oil

Broccoli Chickpea Pasta with Garlic Olive Oil

  • Author: Jonathan
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

Broccoli Chickpea Pasta with Garlic Olive Oil is a quick and nourishing dish combining tender-crisp broccoli, protein-rich chickpeas, and aromatic garlic sautéed in extra virgin olive oil. Ready in under 30 minutes, this flavorful pasta is perfect for weeknights or casual gatherings, delivering a wholesome and vibrant meal that is easily customizable to your taste.

Ingredients

Scale

Vegetables and Legumes

  • 2 cups broccoli florets
  • 1 1/2 cups cooked chickpeas, drained
  • 2 to 3 garlic cloves, thinly sliced
  • 2 tablespoons fresh parsley, chopped

Pasta

  • 8 ounces pasta of choice (whole wheat, gluten-free, or chickpea pasta)

Liquids and Seasonings

  • 4 tablespoons extra virgin olive oil
  • 1/4 teaspoon red pepper flakes (natural)
  • Juice of half a lemon (natural)
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Prepare the broccoli and pasta: Bring a large pot of salted water to a boil. Add the broccoli florets and cook for 2 to 3 minutes until bright green and tender-crisp. Using a slotted spoon, transfer the broccoli to a bowl of ice water to halt cooking and keep its vibrant color. Next, cook the pasta in the same boiling water according to package instructions until al dente. Drain, reserving about half a cup of pasta water for later.
  2. Sauté the garlic: While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium heat. Add the thinly sliced garlic cloves and gently sauté until fragrant and golden, being careful not to burn them. Toss in the red pepper flakes (natural) and stir to combine evenly.
  3. Combine chickpeas and broccoli: Add the drained chickpeas to the skillet with the garlic-infused olive oil, stirring to coat. Let them warm through for about 3 to 4 minutes so they can absorb the flavors. Gently fold in the blanched broccoli, tossing everything for a harmonious blend of textures and taste.
  4. Mix pasta and finish the sauce: Add the cooked pasta to the skillet containing the broccoli and chickpeas. Pour in reserved pasta water a little at a time to loosen the mixture and help the sauce adhere. Season with salt, black pepper, and a generous squeeze of fresh lemon juice (natural). Toss thoroughly to combine and bring the dish to life.
  5. Garnish and serve: Finish by sprinkling freshly chopped parsley over the pasta for a pop of color and fresh herbal aroma. Serve hot and enjoy this vibrant and nourishing pasta dish.

Notes

  • Blanching broccoli helps maintain its tender-crisp texture and vibrant color.
  • Cook garlic gently over medium heat to avoid bitterness from burning.
  • Reserved pasta water adds starchiness that helps bind the sauce to the pasta.
  • Use fresh lemon juice for a bright contrast to the richness of olive oil.
  • Do not overcrowd the pan when sautéing chickpeas; cook in batches if needed for even toasting.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Sautéing and Boiling
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1 cup
  • Calories: 320
  • Sugar: 2g
  • Sodium: 250mg
  • Fat: 14g
  • Saturated Fat: 2g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 8g
  • Protein: 12g
  • Cholesterol: 0mg

Keywords: broccoli chickpea pasta, garlic olive oil pasta, quick healthy pasta, plant-based pasta recipe, gluten-free pasta dish, easy weeknight dinner

Find it online: https://familycookspot.com/broccoli-chickpea-pasta-with-garlic-olive-oil/