Description
Tender broccoli spears and nutty chickpeas mingle with al dente whole wheat pasta, garlic, and a bright hit of lemon. Parmesan melts into a silky sauce that clings to every strand, finished with a sprinkle of fresh parsley.
Ingredients
- 8 ounces whole wheat pasta
- 2 cups broccoli florets
- 1 can chickpeas drained and rinsed
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 2 tablespoons lemon juice
- ¼ cup grated Parmesan cheese
- Salt to taste
- Black pepper to taste
- Red pepper flakes optional
- 2 tablespoons reserved pasta water
- 2 tablespoons chopped fresh parsley
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions.
- Add the broccoli florets to the pasta water in the last 3–4 minutes of cooking and drain both together, reserving 2 tablespoons of pasta water.
- In a large skillet over medium heat, warm the olive oil and sauté the minced garlic (and red pepper flakes if using) for about 1 minute until fragrant.
- Add the drained chickpeas to the skillet and cook for 2–3 minutes until they’re heated through.
- Toss the cooked pasta and broccoli into the skillet, then pour in the lemon juice and reserved pasta water, stirring to combine.
- Remove from heat and stir in the grated Parmesan cheese until it melts and coats the pasta.
- Season with salt and black pepper to taste, garnish with chopped parsley, and serve immediately.
Notes
- Use whole wheat or legume-based pasta for added fiber and protein.
- Adjust red pepper flakes to control the level of heat.
- Save a bit of pasta water to create a light sauce that clings to the ingredients.
- For a vegan version, omit Parmesan or replace with nutritional yeast.