Description
A vibrant, one-pan vegan pasta dish combining earthy broccoli, nutty chickpeas, and garlicky olive oil. This protein-rich recipe is ready in 45 minutes and highlights clean, Mediterranean-inspired flavors with a glossy lemon emulsion finish.
Ingredients
8 oz (225g) whole wheat or regular pasta
4 cups broccoli florets (about 1 head)
1 (15-oz/425g) can chickpeas, drained and rinsed
5 cloves garlic, minced
1/2 cup extra virgin olive oil
Juice of 2 lemons (about 1/3 cup)
1 tsp salt
1/2 tsp black pepper
1/4 tsp red pepper flakes (optional)
1 tbsp fresh lemon zest (optional)
Instructions
Bring a large pot of salted water to a boil. Cook pasta until al dente, reserving 1/2 cup pasta water before draining.
Heat olive oil in a large pan over medium. Add garlic and sauté until fragrant (1-2 minutes).
Add broccoli and chickpeas to the pan. Sauté for 8-10 minutes until broccoli is tender-crisp, occasionally stirring.
Add cooked pasta and 1/4 cup pasta water to the pan. Toss until coated and glossy. If too dry, add more pasta water.
Stir in lemon juice, salt, pepper, and optional red pepper flakes. Garnish with lemon zest just before serving.
Notes
Use any pasta type (rotini, penne, or spaghetti work well).
Add fresh herbs like parsley or basil as a garnish.
Meal prep: Store in an airtight container for up to 3 days.
Adjust lemon juice to taste.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 2g
- Sodium: 800mg
- Fat: 19g
- Saturated Fat: 3g
- Carbohydrates: 58g
- Fiber: 8g
- Protein: 16g
- Cholesterol: 0mg