Description
A wholesome and satisfying pasta dish made with broccoli, chickpeas, and garlic-infused olive oil. It’s a quick, weeknight vegetarian dinner packed with flavor, fiber, and protein—ready in under 30 minutes.
Ingredients
1 head broccoli florets
1 can chickpeas (15 oz), drained and rinsed
8 oz rigatoni pasta
4 cloves garlic, thinly sliced
3 tablespoons olive oil
1 teaspoon red pepper flakes
Salt, to taste
Black pepper, to taste
Optional: 1/4 cup grated Parmesan cheese
Instructions
1. Wash and chop broccoli into small florets. Rinse and drain chickpeas. Thinly slice the garlic.
2. Bring a large pot of salted water to a boil. Add pasta and cook until al dente. In the last 3 minutes, add broccoli to the boiling water.
3. In a large skillet, heat olive oil over medium. Add sliced garlic and sauté until golden and fragrant, about 2-3 minutes.
4. Stir in chickpeas and red pepper flakes. Cook for 3–4 minutes until warmed through.
5. Drain the pasta and broccoli, reserving 1/4 cup of pasta water. Add pasta and broccoli to skillet. Toss everything together and loosen with reserved water if needed.
6. Season with salt and pepper. Serve warm, topped with Parmesan if desired and a drizzle of olive oil.
Notes
For a vegan version, omit the Parmesan or use a dairy-free alternative.
Add lemon zest or juice before serving for a bright citrus twist.
Use gluten-free pasta to make this recipe fully gluten-free.
Nutrition
- Serving Size: 1 bowl (approx. 1/4 of recipe)
- Calories: 410
- Sugar: 3g
- Sodium: 290mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 2mg
Keywords: vegetarian pasta, broccoli pasta, chickpea pasta, garlic olive oil