Whole-Wheat Penne with Broccoli and Chickpeas |
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Prep Time: 10 Minutes Cook Time: 16 Minutes |
Ready In: 26 Minutes Servings: 1 |
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Ingredients:
salt |
1 head broccoli, cut into florets, stems discarded |
12 ounces whole-wheat penne |
1/4 cup olive oil |
4 cloves garlic, chopped |
1/2 teaspoon crushed red pepper |
1 15-oz. can chickpeas, drained and rinsed |
1/4 cup fresh lemon juice (from 2 small lemons) |
1/2 cup plus 1 tbsp. grated parmesan |
Directions:
1. Bring a pot of salted water to boil. Add broccoli; cook until just tender, 3 minutes. Scoop out broccoli with a slotted spoon; transfer to a bowl. Add pasta and cook until tender, about 10 minutes.
2. Warm oil in a large skillet over medium-high heat. Add garlic and crushed red pepper; sauté until fragrant, about 1 minute. Add chickpeas, reserved broccoli and 1/2 tsp. salt and cook, stirring, until heated through.
3. Drain pasta, reserving 1/2 cup of cooking liquid. Return pasta to pot and stir in chickpea and broccoli mixture and lemon juice. Stir in reserved cooking liquid, 1 Tbsp. at a time, until pasta is lightly moistened. Spoon pasta into bowls, sprinkle with Parmesan and serve.
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