Spaghetti with Broccoli Chickpeas and Garlic
Transform your weeknight dinner routine with this vibrant and wholesome Spaghetti with Broccoli, Chickpeas, and Garlic! Packed with nutritious ingredients, this one-pan marvel combines al dente spaghetti and tender broccoli florets with protein-rich chickpeas, infused with the bold flavors of golden sautéed garlic, red pepper flakes, and zesty lemon. A splash of reserved pasta water creates a light, velvety sauce that ties everything together, while optional Parmesan adds a rich, cheesy finish. Ready in just 30 minutes, this dish is a perfect blend of simplicity and sophistication, offering an easy, vegetarian-friendly option that's as hearty as it is flavorful. Whether you're seeking a quick family meal or a crowd-pleasing dinner, this recipe delivers on taste, texture, and nutrition!
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Recipe Information
Ingredients
- 12 oz spaghetti
- 4 cups broccoli florets
- 15 oz canned chickpeas (rinsed and drained)
- 3 tbsp extra virgin olive oil
- 4 cloves garlic (thinly sliced)
- 0.5 tsp red pepper flakes
- 1 tsp lemon zest
- 0.5 cup Parmesan cheese (grated, optional)
- 1 tsp salt
- 0.5 tsp black pepper (freshly ground)
- 1 cup pasta cooking water
Instructions
Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package instructions until al dente.
During the last 3 minutes of the pasta cooking time, add the broccoli florets to the boiling water with the spaghetti to blanch them.
Reserve 1 cup of the pasta cooking water, then drain the spaghetti and broccoli together. Set them aside.
In a large skillet, heat the olive oil over medium heat. Add the sliced garlic and cook for 1-2 minutes, stirring frequently, until fragrant and golden (be careful not to burn it).
Stir in the red pepper flakes and cook for another 30 seconds.
Add the rinsed and drained chickpeas to the skillet. Sauté for 3-4 minutes, stirring occasionally, until the chickpeas are warmed through.
Add the drained spaghetti and broccoli to the skillet. Toss everything together gently, then pour in the reserved pasta cooking water a little at a time, stirring until the sauce lightly coats the pasta.
Stir in the lemon zest, salt, and black pepper. Taste and adjust seasoning if needed.
Serve the spaghetti warm, topped with grated Parmesan cheese if desired.
Nutrition Facts
Calories |
2203 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.7 g | 115% | |
| Saturated Fat | 29.2 g | 146% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 5008 mg | 218% | |
| Total Carbohydrate | 247.5 g | 90% | |
| Dietary Fiber | 48.3 g | 172% | |
| Total Sugars | 28.3 g | ||
| Protein | 117.0 g | 234% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1739 mg | 134% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 1514 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
