Ingredients for Spaghetti With Broccoli Chickpeas And Garlic
- 2-3 cloves minced garlic
- 1 pinch red pepper flakes
- 2 tablespoons olive oil, plus extra virgin olive oil for drizzling
- 1 pound broccoli florets (fresh or frozen)
- 1/2 teaspoon salt, plus more for pasta water
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 pound whole wheat spaghetti
- grated Parmesan cheese, to taste
- lemon wedges
- 1/2 cup pasta cooking water, reserved
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How to Make Spaghetti With Broccoli Chickpeas And Garlic
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 2-3 cloves minced garlic and a pinch of red pepper flakes. Cook, stirring frequently, until garlic is golden brown (about 1 minute).
- Add 1 pound broccoli florets (fresh or frozen) and 1/2 teaspoon salt to the skillet. Cook, stirring occasionally, until broccoli is tender-crisp (5-7 minutes). If using frozen broccoli, break up the chunks as it thaws.
- Stir in 1 (15-ounce) can chickpeas, drained and rinsed. Cook for 2-3 minutes until heated through.
- Meanwhile, cook 1 pound whole wheat spaghetti according to package directions in a large pot of salted boiling water until al dente.
- Reserve 1/2 cup of the pasta cooking water before draining the pasta.
- Add the drained pasta and reserved pasta water to the skillet with the broccoli and chickpeas. Toss to combine well, adding more pasta water if needed to create a light sauce.
- Serve immediately, sprinkled with grated Parmesan cheese (amount to taste).
- Drizzle with extra virgin olive oil and serve with lemon wedges for an extra burst of freshness.
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
14g
Fat
11g
Carbs
24g
