Photo: Ryan Benyi; Styling: A.J. Battifarano Photo by: Photo: Ryan Benyi; Styling: A.J. Battifarano

Whole-Wheat Penne with Broccoli and Chickpeas

All You OCTOBER 2010

  • Yield: Serves 6
  • Cook time: 16 Minutes
  • Prep time: 10 Minutes
  • Cost Per Serving:$1.08


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 412
  • Fat: 14g
  • Saturated fat: 3g
  • Protein: 16g
  • Carbohydrate: 59g
  • Fiber: 10g
  • Cholesterol: 8mg
  • Sodium: 340mg