Broccoli Chickpea Pasta with Garlic Olive Oil
A delightful and nutritious dish combining vegetables, legumes, and whole grains, perfect for a quick weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking and Sautéing
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 2 cups pasta (your choice)
- 2 cups broccoli florets
- 1 can chickpeas, rinsed and drained
- 4 tablespoons olive oil
- 4 cloves garlic, minced
- Salt and pepper to taste
- Red pepper flakes (optional)
- Parmesan cheese for serving (optional)
Instructions
- Cook the pasta according to package instructions until al dente.
- Preheat the oven to 400°F (200°C).
- Toss the broccoli florets with 2 tablespoons of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 15-20 minutes until tender.
- In a large skillet, heat the remaining olive oil over medium heat. Add the minced garlic and sauté until fragrant.
- Add the chickpeas to the skillet and cook for 3-4 minutes.
- Combine the cooked pasta, roasted broccoli, and chickpeas in the skillet. Toss to mix well.
- Season with additional salt, pepper, and red pepper flakes as desired.
- Serve warm, topped with Parmesan cheese if desired.
Notes
Great meal prep option; store in an airtight container in the fridge for up to three days.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 5mg