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Whole-Wheat Penne with Broccoli and Chickpeas

Photo: Ryan Benyi; Styling: A.J. Battifarano
Prep time 10 mins
Cook time 16 mins
Yield Serves 6


  • Salt
  • 1 head broccoli, cut into florets, stems discarded
  • 12 ounces whole-wheat penne
  • 1/4 cup olive oil
  • 4 cloves garlic, chopped
  • 1/2 teaspoon crushed red pepper
  • 1 15-oz. can chickpeas, drained and rinsed
  • 1/4 cup fresh lemon juice (from 2 small lemons)
  • 1/2 cup plus 1 Tbsp. grated Parmesan

Nutrition Information

  • calories 412
  • fat 14 g
  • satfat 3 g
  • protein 16 g
  • carbohydrate 59 g
  • fiber 10 g
  • cholesterol 8 mg
  • sodium 340 mg

How to Make It

  1. Bring a pot of salted water to boil. Add broccoli; cook until just tender, 3 minutes. Scoop out broccoli with a slotted spoon; transfer to a bowl. Add pasta and cook until tender, about 10 minutes.

  2. Warm oil in a large skillet over medium-high heat. Add garlic and crushed red pepper; sauté until fragrant, about 1 minute. Add chickpeas, reserved broccoli and 1/2 tsp. salt and cook, stirring, until heated through.

  3. Drain pasta, reserving 1/2 cup of cooking liquid. Return pasta to pot and stir in chickpea and broccoli mixture and lemon juice. Stir in reserved cooking liquid, 1 Tbsp. at a time, until pasta is lightly moistened. Spoon pasta into bowls, sprinkle with Parmesan and serve.