Can I use frozen broccoli for this recipe?

Yes, frozen broccoli works perfectly in this recipe. Just ensure to thaw and drain excess moisture before adding it to the pan. This helps absorb flavors without making the dish watery.

What can I substitute for chickpeas?

If you're looking to swap out chickpeas, you can use white beans or black beans. Both options maintain the protein content and provide a satisfying texture.

Can I make this recipe vegan?

Absolutely! Simply omit the Parmesan cheese to keep it vegan. The dish remains flavorful with the garlic and olive oil, so you won't miss the cheese.

How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator. They will keep well for up to three days. Reheat on the stove with a touch of oil or broth to bring back moisture.

What type of pasta is best for this recipe?

You can use any pasta shape for this recipe, such as penne, rotini, or fusilli. Each will hold onto the sauce and ingredients well, making it a flavorful dish.

Broccoli Chickpea Pasta In Garlic Olive Oil Sauce

Ingredients

Units Scale

250g Pasta (penne, rotini, or fusilli)
300g Broccoli florets (fresh or frozen)
1 can (400g / 14 oz) Chickpeas, drained & rinsed
4-5 cloves Garlic, minced
60ml (1/4 cup) Olive oil
1/4 teaspoon Red pepper flakes
60ml (1/4 cup) Vegetable broth
1 tablespoon Lemon juice
30g Grated Parmesan cheese (optional)
Salt & black pepper to taste

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Instructions

Begin by cooking your chosen pasta in a large pot of salted boiling water until al dente, reserving ½ cup of pasta water before draining.
While the pasta cooks, heat olive oil in a large skillet over medium heat. Sauté the minced garlic and red pepper flakes for about 1 minute until fragrant.
Add the broccoli florets to the skillet and cook for about 5-7 minutes, stirring occasionally.
Stir in the chickpeas, vegetable broth, and lemon juice; let it simmer for 2-3 minutes.
Toss the cooked pasta into the broccoli mixture, adding reserved pasta water gradually until you reach your desired sauce consistency.
Season with salt and black pepper to taste. Serve hot, garnished with grated Parmesan cheese if desired.

Notes

Reserve pasta water for better sauce consistency. Use whole wheat pasta for added nutrients.

Author: Sarah Mitchell
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main course
Method: Boiling & Sautéing
Cuisine: Italian
Diet: Vegetarian

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 5g
Sodium: 400mg
Fat: 12g
Saturated Fat: 1.5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 12g
Protein: 14g
Cholesterol: 0mg