Can I use other vegetables in Broccoli Chickpea Pasta with Garlic Olive Oil?

Absolutely! This recipe is flexible. You can use vegetables like bell peppers, asparagus, or snap peas based on your taste and what you have on hand.

What type of pasta is best for this recipe?

You can use any pasta you like! Options such as penne, fusilli, or rotini work well because they capture the flavors of the sauce and ingredients beautifully.

How can I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Just remember to do your best to keep it from being reheated multiple times to maintain quality.

Can I make Broccoli Chickpea Pasta gluten-free?

Yes! To make this recipe gluten-free, simply use a gluten-free pasta of your choice. The rest of the recipe remains the same.

Is this dish vegan-friendly?

Yes! The Broccoli Chickpea Pasta is vegan as it contains no animal products. Just swap out the Parmesan cheese or omit it for a fully vegan meal.

Broccoli Chickpea Pasta with Garlic Olive Oil

Ingredients

Scale

250g Pasta (penne, rotini, fusilli)
300g Broccoli Florets (fresh or frozen)
1 can (400g) Chickpeas, drained & rinsed
4–5 cloves Garlic, minced
60ml Olive Oil (¼ cup)
¼ teaspoon Red Pepper Flakes
60ml Vegetable Broth (¼ cup)
1 tablespoon Lemon Juice
30g Grated Parmesan Cheese (optional)
Salt & Black Pepper to taste

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Instructions

Cook your pasta in salted boiling water according to package instructions until al dente. Reserve ½ cup of the pasta water, then drain the rest.
In a separate pan, heat olive oil over medium heat, then sauté minced garlic with red pepper flakes for about 1 minute until fragrant.
Add in broccoli florets and cook them for 5-7 minutes, stirring occasionally until they are tender but still vibrant green.
Stir in chickpeas, vegetable broth, and lemon juice. Allow the mixture to simmer for 2-3 minutes to combine all the flavors.
Toss your cooked pasta with the broccoli and chickpea mixture, adding reserved pasta water gradually if a creamier consistency is desired.
Season with salt and black pepper to taste, and serve hot, garnished with grated Parmesan cheese if using.

Notes

Reserve some pasta water for a creamier sauce. Swap chickpeas for white beans for a different flavor.

Author: vivian-brooks
Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Boiling and Sautéing
Cuisine: Italian
Diet: Vegetarian

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 2g
Sodium: 320mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 12g
Protein: 13g
Cholesterol: 10mg