Description
This Zesty Garlic Olive Oil Broccoli Chickpea Pasta is a vibrant, flavorful dish that combines perfectly cooked pasta with tender-crisp broccoli, garlicky olive oil, and protein-rich chickpeas. Enhanced with a hint of lemon and red pepper flakes for a subtle kick, this easy and nutritious meal comes together in just 35 minutes, making it an ideal weeknight dinner that’s both satisfying and wholesome.
Ingredients
Scale
Pasta and Vegetables
- 12 oz short pasta (e.g., orecchiette, penne, fusilli)
- 1 large head broccoli (about 1.5 lbs, cut into small florets)
Seasonings and Oils
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup extra virgin olive oil
- 6 cloves garlic (thinly sliced or minced)
- 1/2 tsp red pepper flakes (optional)
Legumes and Liquids
- 1 can chickpeas (15 oz, rinsed and drained)
- 1/2 cup vegetable broth (or reserved pasta water)
- 1/2 lemon (juiced, about 2 tbsp)
To Taste and Garnish
- Salt, to taste
- Black pepper, to taste
- 1/4 cup grated Parmesan cheese (or nutritional yeast, optional for serving)
Instructions
- Cook Pasta & Prepare Broccoli: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. While the pasta cooks, toss the broccoli florets with 2 tablespoons of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a large bowl to season.
- Cook Broccoli: Heat a large skillet over medium-high heat. Add the seasoned broccoli florets in a single layer. Cook for 5 to 7 minutes, stirring occasionally, until the broccoli is tender-crisp and slightly charred. Remove the broccoli from the skillet and set aside.
- Sauté Aromatics: Reduce the heat to medium-low. Add 1/4 cup of extra virgin olive oil to the same skillet. Add the minced or sliced garlic and red pepper flakes if using. Sauté for 1 to 2 minutes until the garlic is fragrant and lightly golden, making sure it does not burn.
- Combine with Chickpeas: Add the rinsed and drained chickpeas to the skillet with the garlic and olive oil. Sauté for another 2 to 3 minutes, stirring to coat the chickpeas and allow them to warm through and slightly crisp up.
- Finish the Sauce: Drain the cooked pasta, reserving about 1 cup of the pasta water. Add the cooked pasta and sautéed broccoli back into the skillet with the chickpeas and garlic oil. Pour in 1/2 cup vegetable broth or reserved pasta water and the lemon juice. Toss everything together until well combined, letting the sauce emulsify and coat the pasta evenly. If the sauce feels too dry, add more reserved pasta water 1 to 2 tablespoons at a time until the desired consistency is obtained.
- Season and Serve: Taste and adjust seasoning by adding additional salt and black pepper as needed. Serve immediately, topped with grated Parmesan cheese or nutritional yeast if desired.
Notes
- For a vegan version, omit the Parmesan cheese or use nutritional yeast as a topping.
- You can substitute vegetable broth entirely with reserved pasta water to keep it simple.
- Adjust the amount of red pepper flakes according to your preferred spice level or omit for no heat.
- Use a hearty short pasta shape that holds the sauce well, like penne, fusilli, or orecchiette.
- Make sure not to overcook the broccoli to maintain its tender-crisp texture and vibrant color.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: broccoli pasta, chickpea pasta, garlic olive oil pasta, vegetarian pasta, quick dinner, healthy pasta recipe, lemon pasta
