Description
A simple and healthy vegetarian pasta dish featuring broccoli and chickpeas. Easy to make for a weeknight dinner, packed with flavor and nutrients.
Ingredients
Scale
- 1 pound pasta (such as penne, rotini, or farfalle)
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 pound broccoli florets (about 4 cups)
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup vegetable broth
- 1/4 cup nutritional yeast (optional)
- Salt and freshly ground black pepper to taste
- Fresh lemon juice, to taste (optional)
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water, then drain.
- While pasta cooks, heat olive oil in a large skillet over medium heat. Add onion and sauté until softened, 5-7 minutes.
- Add garlic and red pepper flakes (if using); cook 1 minute until fragrant.
- Add broccoli florets and chickpeas to skillet. Stir to combine.
- Pour in vegetable broth; bring to a simmer. Cover and cook 5-7 minutes, until broccoli is tender-crisp.
- Uncover. Stir in nutritional yeast (if using).
- Add drained pasta to skillet. Toss to coat. Add reserved pasta water, a few tablespoons at a time, until a light sauce forms.
- Season generously with salt and pepper. Taste and adjust.
- Add lemon juice (if desired).
- Serve hot, garnished with parsley (if desired).
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat gently on the stovetop with a splash of water or broth, or in the microwave with a damp paper towel.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 450-550 (depending on pasta type and portion size)
- Sugar: Approx. 5-8g
- Sodium: Varies based on added salt and broth
- Fat: Approx. 10-15g
- Carbohydrates: Approx. 70-90g
- Fiber: Approx. 10-15g
- Protein: Approx. 15-20g