Salt (for boiling water)
1 head broccoli, cut into florets, stems discarded
12 oz whole-wheat penne pasta, uncooked
1/4 C of The Olive Bin's Rosemary Olive Oil (Fused)
4 cloves garlic, chopped
1/2 tsp crushed red pepper
1 15-oz can chickpeas, drained and rinsed
1/4 C fresh lemon juice (from 2 small lemons)
1/2 C grated Parmesan
Rosemary Penne with Broccoli and Chickpeas
Ingredients
Number Of Servings: 6
Directions
- Bring pot of salted water to a boil. Reduce heat to medium-high. Add broccoli; cook until just tender, 3 minutes. Scoop out broccoli with slotted spoon; transfer to small bowl and set aside. Add pasta to pot of water and cook until tender, about 10 minutes.
- Warm olive oil in a large skillet over medium heat. Add garlic and crushed red pepper; saute until fragrant, about 1 minute. Add chickpeas, reserved broccoli and 1/2 tsp salt. Cook, stirring, until heated through.
- Drain pasta, reserving 1/2 C of cooking liquid. Return pasta to pot; stir in chickpea mixture and lemon juice. Stir in reserved cooking liquid, 1 T at a time, until pasta is lightly moistened. Spoon pasta into bowls, sprinkle with Parmesan, and serve.
Additional Info
Adapted from allyou.com recipe
