Description
A quick, comforting weeknight meal combining tender pasta, bright broccoli, and creamy chickpeas in fragrant garlic-infused olive oil.
Ingredients
Scale
- 8 oz pasta (your choice)
- 2 cups broccoli florets
- 1 can chickpeas, drained and rinsed
- 4 tablespoons olive oil
- 4 cloves garlic, minced
- Salt and pepper to taste
- Parmesan cheese (optional)
Instructions
- Bring a large pot of salted water to a boil. Rinse and drain the chickpeas. Mince the garlic and cut the broccoli into bite-size florets if needed.
- Cook the pasta according to package instructions. During the last 2 minutes, add the broccoli florets to the boiling water.
- Drain the pasta and broccoli, reserving about 1/3 cup of the cooking water. In a large skillet, heat the olive oil over medium heat. Sauté the garlic until fragrant, about 1 minute, then add the chickpeas and cook for another 2–3 minutes.
- Add the drained pasta and broccoli to the skillet, toss to combine, adding a splash of reserved pasta water. Season with salt and pepper. Serve warm with grated Parmesan if desired.
Notes
Store leftovers in an airtight container for up to 3–4 days. Reheat gently with a splash of water or olive oil.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Boiling & Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 530
- Sugar: 4g
- Sodium: 500mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 71g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 0mg