This healthy vegetarian pasta recipe takes just 20 minutes to prepare. Perfect for midweek dinners.
- 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.
- 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.
- 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.
You may need it
Food Storage Container Set
Food Storage Container Set
Kitchen Utensil Set