Description
A protein-packed, one-pan pasta dish featuring tender broccoli, garlicky roasted chickpeas, and a zesty lemon seasoning that emulsifies perfectly with pasta water. Easy to make, healthy, and packed with vibrant flavor.
Ingredients
8 oz (227g) pasta (penne rigate or linguine)
1 cup broccoli florets
15 oz canned chickpeas, drained and rinsed
2 tbsp (30ml) olive oil
3 cloves garlic, minced
1 tsp red pepper flakes (optional)
1 lemon, zest and juice
Sea salt, to taste
Optional: parmesan or nutritional yeast for garnish
Instructions
Boil 3 gal (11.4L) of salted water (add 2 tbsp salt). Submerge pasta and cook for 8 minutes for al dente.
At the 5-minute mark, add broccoli using a silicon pasta spoon and cook until tender.
Drain the pasta and broccoli into a colander, then return the mixture to the pot to capture starchy water.
Add olive oil to the pot, swirl to coat, then sauté minced garlic for 60 seconds.
Stir in chickpeas, lemon zest, and lemon juice. Mix for 1 to 2 minutes until the emulsified water coats the pasta.
Season with salt, red pepper flakes (if using), and optional parmesan or nutritional yeast before serving.
Notes
Use fresh lemon for best zest and juice.
Chickpeas can be cooked from scratch if preferred.
For vegan or halal versions, skip parmesan and use nutritional yeast. Use a garlic press or microplane for finely minced garlic.
- Prep Time: 6
- Cook Time: 10
- Category: Vegetarian Recipes
- Method: Boiling & Sautéing
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 0mg