Description
This Chickpea Pasta with Broccoli is not only high in protein but also bursts with flavor. Ready in just 20 minutes, it combines sautéed garlic, fresh broccoli, and zesty lemon juice for a delightful, healthy meal that’s simple to prepare and full of comfort.
Ingredients
Scale
- 1 (8 oz.) chickpea pasta (preferred brand: Banza)
- 2 tablespoons extra virgin olive oil
- 4 – 6 cloves garlic, peeled and roughly chopped
- 4 cups broccoli florets
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 1 teaspoon Italian seasoning
- ¼ cup toasted pine nuts
- Salt – to taste
- ½ teaspoon ground black pepper – adjust to taste
- ¼ cup freshly grated parmesan cheese or nutritional yeast
- 1 tablespoon black or white truffle oil
- Fresh herbs – parsley or basil – trimmed
- Red pepper flakes – to taste
Instructions
- Heat a sauté pan over medium heat and add the olive oil. Allow it to warm for about 30 seconds.
- Add the chopped garlic and let it sizzle for a couple of minutes.
- Mix in the broccoli florets and lemon zest, then sprinkle with salt. Sauté on high heat for 3-5 minutes, stirring frequently.
- Add the toasted pine nuts and Italian seasoning to the pan, mixing well before turning off the heat.
- While the vegetables are cooking, prepare the chickpea pasta according to package instructions. Drain the pasta in a colander.
- Combine the drained pasta with the sautéed garlic, broccoli, and pine nuts. Toss in ground black pepper and fresh lemon juice.
- If desired, finish with parmesan cheese and truffle oil. Garnish with chopped fresh herbs before serving.
- Enjoy your flavorful chickpea pasta with lemon broccoli!
Notes
For a vegan option, substitute parmesan cheese with nutritional yeast.
Adjust the amount of red pepper flakes for desired spiciness.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 5mg