Broccoli Chickpea Pasta with Garlic Olive Oil Recipe

Introduction

This Broccoli Chickpea Pasta with Garlic Olive Oil is a simple, flavorful meal that comes together quickly. Packed with wholesome ingredients, it strikes a perfect balance between comfort and nutrition. Whether you’re a vegetarian or just looking for a satisfying weeknight dinner, this dish is sure to please.

Ingredients

• 250g (8.8 oz) Pasta (penne, rotini, fusilli)
• 300g (10.5 oz) Broccoli Florets (fresh or frozen)
• 1 can (400g / 14 oz) Chickpeas, drained & rinsed
• 4–5 cloves Garlic, minced
• 60ml (¼ cup) Olive Oil
• ¼ teaspoon Red Pepper Flakes
• 60ml (¼ cup) Vegetable Broth
• 1 tablespoon Lemon Juice
• 30g (¼ cup) Grated Parmesan Cheese (optional)
• Salt & Black Pepper to taste

Instructions

1. Step 1: Cook the pasta in boiling salted water until al dente according to package instructions. Reserve ½ cup of the pasta water before draining.
2. Step 2: While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant but not browned.
3. Step 3: Add the broccoli florets to the skillet and cook for 5–7 minutes, stirring occasionally, until tender but still crisp.
4. Step 4: Stir in the drained chickpeas, vegetable broth, and lemon juice. Let the mixture simmer for 2–3 minutes to blend the flavors and warm the chickpeas through.
5. Step 5: Add the cooked pasta to the skillet and toss everything together. If the sauce seems dry, gradually mix in some reserved pasta water until you reach the desired consistency.
6. Step 6: Season with salt and black pepper to taste. Serve topped with grated Parmesan cheese if using.

Tips & Variations

• For a vegan option, omit the Parmesan or replace it with nutritional yeast for a cheesy flavor.
• If fresh broccoli isn’t available, frozen florets work perfectly; just thaw them slightly before cooking.
• Add a handful of toasted pine nuts or chopped walnuts for extra texture and flavor.
• To boost protein, toss in some cooked chicken or sautéed tofu along with the chickpeas.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water or broth to loosen the sauce if it has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this dish?

Yes, this recipe works well with many shapes such as penne, rotini, fusilli, or even spaghetti. Choose your favorite or what you have on hand.

Is it necessary to reserve pasta water?

Reserving pasta water is helpful because it contains starch that can loosen the sauce and help it cling to the pasta better, creating a creamier texture without extra cream or cheese.

Broccoli Chickpea Pasta with Garlic Olive Oil Recipe

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★★★★★

4.9 from 144 reviews

A flavorful and healthy Broccoli Chickpea Pasta tossed in a fragrant garlic olive oil sauce, perfect for a quick and nutritious weeknight dinner. This dish combines tender pasta with sautéed broccoli, protein-packed chickpeas, and a hint of red pepper flakes, finished with a splash of lemon juice and optional Parmesan cheese for extra richness.

• Author: zara
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pasta and Vegetables

• 250g (8.8 oz) Pasta (penne, rotini, fusilli)
• 300g (10.5 oz) Broccoli Florets (fresh or frozen)
• 1 can (400g / 14 oz) Chickpeas, drained & rinsed

Sauce and Seasoning

• 4–5 cloves Garlic, minced
• 60ml (¼ cup) Olive Oil
• ¼ teaspoon Red Pepper Flakes
• 60ml (¼ cup) Vegetable Broth
• 1 tablespoon Lemon Juice
• Salt & Black Pepper to taste

Optional

• 30g (¼ cup) Grated Parmesan Cheese

Instructions

1. Cook Pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions. Reserve ½ cup of the pasta cooking water, then drain the pasta and set aside.
2. Sauté Garlic and Broccoli: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes and sauté for about 1 minute until fragrant but not browned. Add the broccoli florets and cook for 5–7 minutes, stirring occasionally, until the broccoli is tender but still crisp.
3. Add Chickpeas and Simmer: Stir in the drained chickpeas, vegetable broth, and lemon juice. Let the mixture simmer for 2–3 minutes to allow the flavors to meld and the chickpeas to heat through.
4. Toss Pasta with Sauce: Add the cooked pasta to the skillet and toss everything together to coat the pasta in the sauce. If the mixture seems dry, gradually add some of the reserved pasta water to reach the desired consistency.
5. Season and Serve: Season with salt and black pepper to taste. Serve the pasta topped with grated Parmesan cheese if desired.

Notes

• You can substitute vegetable broth with water or pasta cooking water for a lighter sauce.
• Use frozen broccoli if fresh is not available; just make sure to thaw it before cooking to reduce excess water.
• For a vegan version, omit the Parmesan cheese or replace it with a vegan cheese alternative.
• Adjust red pepper flakes to control the spiciness of the dish.
• Reserve pasta water is essential for adjusting the sauce consistency and helping it cling to the pasta.

Keywords: Broccoli Chickpea Pasta, Garlic Olive Oil Pasta, Vegetarian Pasta, Healthy Pasta Recipe, Quick Dinner, Italian Pasta Dish