Pasta with Chickpeas and Broccoli

Pasta with Chickpeas and BroccoliRecipe
6 Servings

Cost per Serving:



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1/4 cup olive oil
3 cloves garlic, finely chopped
1/2 cup plain bread crumbs
1/4 teaspoon crushed red pepper
1 pound penne or other small, short pasta
4 cups small broccoli florets (from 1 head broccoli)
1/4 cup canned low-sodium chicken broth
1 15.5-oz. can chickpeas, drained and rinsed


Prep: 5 Minutes
Cook: 20 Minutes

Bring a large pot of water to boil over high heat. Warm oil over medium heat in a large skillet. Add garlic and cook, stirring, until fragrant, about 30 seconds. Stir in bread crumbs, crushed red pepper and 1/2 tsp. salt and cook, stirring, until bread crumbs are toasted, 2 to 3 minutes. Remove from heat.

Add 1 Tbsp. salt and pasta to pot with boiling water and cook until almost tender. Add broccoli to pot and continue to boil until broccoli and pasta are both tender, about 2 minutes longer. Drain and return pasta and broccoli to pot.

Add chicken broth and chickpeas to pot with pasta and broccoli, return pot to heat and stir until broth is heated through, about 2 minutes. Add bread-crumb mixture to pot with pasta mixture and toss to coat. Serve immediately.

Created date

November 2008

Nutritional Information

Calories 459
Fat 12 g
Satfat 1 g
Protein 15 g
Carbohydrate 74 g
Fiber 7 g
Cholesterol 0 mg
Sodium 456 mg