Ingredients
Scale
For the Pasta
- 8 oz pasta (gluten-free optional)
For the Veggies
- 2 cups broccoli florets
- 1 can chickpeas, drained and rinsed
For Flavoring
- 3 cloves garlic, minced
- 3 tbsp extra virgin olive oil
- 1/4 tsp red pepper flakes
For the Sauce
- 1 cup vegetable broth (low-sodium)
- 1/2 cup freshly squeezed lemon juice
- Salt and black pepper to taste
For the Finish
- 1/4 cup Parmesan cheese (optional or nutritional yeast for vegan)
Instructions
- Cook pasta in salted boiling water until al dente (8–10 minutes). Reserve 1/2 cup pasta water before draining.
- Heat olive oil in a skillet over medium heat. Add garlic and red pepper flakes; sauté 1 minute until fragrant.
- Add broccoli and sauté 5–7 minutes until tender-crisp.
- Stir in chickpeas, vegetable broth, and lemon juice. Simmer 2–3 minutes.
- Add cooked pasta, tossing well. Add reserved pasta water as needed for desired consistency and cook 1–2 more minutes.
- Season with salt and pepper. Sprinkle with Parmesan or nutritional yeast before serving.
Notes
- Avoid overcooking broccoli to maintain texture and nutrients.
- Store leftovers in an airtight container up to 3 days in the fridge.
- Freeze for up to 2 months for easy meal prep.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian, Vegan
- Diet: Vegan