Spicy broccoli and chickpea pasta

Cooking Vegetarian Spicy broccoli and chickpea pasta

This healthy vegetarian pasta recipe takes just 20 minutes to prepare. Perfect for midweek dinners.

Lables: High carb High fibre Low sugar Fish free Peanut free Sesame free Shellfish free Soy free Tree nut free
  1. Cook the pasta in a large saucepan of lightly salted boiling water according to packet instructions or until al dente, adding broccoli for last 3 minutes cooking time. Drain, reserving 60ml (1/4 cup) of the pasta cooking liquid. Return to pan.
  2. Meanwhile, heat the olive oil in a large non-stick frying pan. Cook the onion, stirring occasionally, or 3-4 minutes or until softened. Add the garlic, lemon rind and chilli, cook for 1 minute or until fragrant. Add the chickpeas, cook for 1 minute more.
  3. Add the chickpea mixture to the drained pasta, with the reserved cooking liquid, parsley and the lemon juice. Season to taste, toss to combine. Serve topped with the ricotta, extra parsley and lemon zest.

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350g wholegrain pasta or spelt pasta
350g broccoli, cut into small florets
1 1/2 tbsp olive oil
1 red onion, finely chopped
2 garlic cloves, crushed
1 tsp finely grated lemon rind, plus zest to serve
1/2 tsp dried red chilli flakes
400g can chickpeas, rinsed and drained
2 tbsp chopped flat-leaf parsley, plus extra to garnish
2 tsp lemon juice
80g reduced-fat ricotta, to serve

Adv

Autors
Preparation time
5
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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