Whole-Wheat Spaghetti with Broccoli, Chickpeas, and Garlic |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
6 garlic cloves, chopped (about 1/4 cup) |
1/2 teaspoon dried hot red pepper flakes |
1/4 cup extra-virgin olive oil plus additional for drizzling |
2 (10-ounce) packages frozen chopped broccoli (not thawed) |
3/4 teaspoon salt |
1 (15-ounce) can chickpeas, rinsed and drained |
1/2 pound whole-wheat spaghetti |
accompaniments: finely grated parmesan; lemon wedges (optional) |
Directions:
1. Cook garlic and red pepper flakes in oil in a 12-inch heavy skillet over moderate heat, stirring, until garlic is golden, about 1 minute. Add broccoli and salt and cook, breaking up frozen chunks and stirring occasionally, until broccoli is thawed and crisp-tender, 5 to 7 minutes. Stir in chickpeas and cook until heated through.
2. Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1/2 cup pasta cooking water, then drain pasta in a colander. Add pasta and reserved cooking water to broccoli and chickpeas in skillet and cook over moderate heat, tossing, until combined well. Serve drizzled with additional olive oil.
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