Ingredients:Salt
1 Head Broccoli (Cut Into Florets, Stems Discarded)
12 Oz. Whole Wheat Penne Pasta
¼ Cup Olive Oil
4 Cloves Garlic (Chopped)
½ Tsp Crushed Red Pepper
1- 15 Oz Can Chickpeas (Drained and Rinsed)
¼ Cup Fresh Lemon Juice (From 2 Small Lemons)
½ Cup Plus 1 Tbsp Grated Parmesan
1 Head Broccoli (Cut Into Florets, Stems Discarded)
12 Oz. Whole Wheat Penne Pasta
¼ Cup Olive Oil
4 Cloves Garlic (Chopped)
½ Tsp Crushed Red Pepper
1- 15 Oz Can Chickpeas (Drained and Rinsed)
¼ Cup Fresh Lemon Juice (From 2 Small Lemons)
½ Cup Plus 1 Tbsp Grated Parmesan
Directions:
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. 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 ½ tsp. salt and cook, stirring, until heated through. Drain pasta, reserving ½ 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.
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. 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 ½ tsp. salt and cook, stirring, until heated through. Drain pasta, reserving ½ 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.
No comments:
Post a Comment