Ingredients
250g pasta (penne, rotini, or fusilli)
300g broccoli florets (fresh or frozen)
1 can (400g) chickpeas, drained and rinsed
4–5 cloves garlic, minced
60ml olive oil
¼ teaspoon red pepper flakes
60ml vegetable broth
1 tablespoon lemon juice
30g grated parmesan cheese (optional)
Salt and black pepper to taste
Instructions
1. Cook the pasta — Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve ½ cup of the pasta water. Drain the pasta and set aside.
2. Sauté the aromatics — While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes. Sauté for about 1 minute, or until fragrant. Be careful not to burn the garlic.
3. Cook the broccoli — Add the broccoli florets to the skillet. Cook for 5–7 minutes, stirring occasionally, until the broccoli is tender-crisp.
4. Add the chickpeas and broth — Stir in the drained chickpeas, vegetable broth, and lemon juice. Simmer for 2–3 minutes, allowing the flavors to meld together.
5. Combine everything — Add the cooked pasta to the skillet and toss well to combine. If the sauce is too thick, add the reserved pasta water, a little at a time, until you reach your desired consistency.
6. Season and serve — Season with salt and black pepper to taste. Sprinkle with grated parmesan cheese if using. Serve warm and enjoy!
Notes
Don’t overcook the broccoli — Aim for tender-crisp broccoli to maintain its vibrant color and slightly crunchy texture. Overcooked broccoli can become mushy and lose its appeal.
Reserve pasta water — This starchy water helps create a silky sauce that clings beautifully to the pasta. Add it gradually until you reach your desired consistency.
Use good quality olive oil — Since olive oil is a key flavor component, using a high-quality extra virgin olive oil will significantly enhance the taste of the dish.
Adjust the heat — If you’re sensitive to spice, reduce the red pepper flakes or omit them altogether. For more heat, add a pinch of cayenne pepper.
Frozen broccoli: No need to thaw — add directly to the skillet and cook a few minutes longer until tender-crisp.
Make it gluten-free: Simply swap in your favorite gluten-free pasta.
Make it vegan: Omit the parmesan or use a vegan alternative. Nutritional yeast is a great option for a cheesy, nutty flavor.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently with a splash of water or broth.
Variations: Add grilled chicken, shrimp, or tofu for extra protein. Swap in spinach, kale, zucchini, or bell peppers. Top with toasted pine nuts, walnuts, or sunflower seeds for crunch.
- Prep Time: 5
- Cook Time: 20
- Category: Easy Meals
- Method: Stovetop
- Cuisine: Mediterranean / Italian