Easy Garlic Olive Oil Broccoli Chickpea Pasta

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Boil Pasta:

Step 2

Bring a large pot of salted water to a rolling boil. Add whole wheat rigatoni and cook until al dente according to package directions. Reserve 1/2 cup of starchy pasta water right before draining.

Step 3

Blanch Broccoli:

Step 4

Add broccoli florets directly into the boiling pasta water during the last 2 minutes of cooking until bright green and tender-crisp. Drain pasta and broccoli together in a colander.

Step 5

Infuse Olive Oil:

Step 6

Heat extra virgin olive oil in a large skillet over medium-low heat. Add thinly sliced garlic and crushed red pepper flakes. Gently cook for 2 minutes until light golden and aromatic, ensuring garlic does not burn.

Step 7

Sauté Chickpeas & Veggies:

Step 8

Add rinsed chickpeas and blanched broccoli into the skillet. Season with salt and black pepper. Sauté for 3 minutes to let chickpeas absorb the garlic oil.

Step 9

Emulsify Sauce:

Step 10

Add cooked rigatoni and reserved warm pasta water into the skillet. Remove from heat and toss vigorously to create a glossy emulsion with the olive oil.

Step 11

Finish & Serve:

Step 12

Stir in freshly grated Parmesan cheese and chopped Italian parsley. Toss until cheese creates a silky coating. Serve hot with optional fresh lemon juice.