Spaghetti With Broccoli, Chickpeas, and Garlic Recipe #111499
This recipe comes from Gourmet (January 2005). Make it even healthier with whole wheat spaghetti. Enjoy!
by Miraklegirl
35 min | 15 min prep
SERVES 4
- 6 cloves garlic, chopped
- 1/2 teaspoon dried hot red pepper flakes
- 1/4 cup olive oil, plus
- additional olive oil, for drizzling
- 2 (10 ounce) packages frozen chopped broccoli (not thawed)
- 3/4 teaspoon salt
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1/2 lb spaghetti
- freshly grated parmesan cheese
- lemon wedge (optional)
- Cook garlic and red pepper flakes in oil in a heavy skillet over moderate heat, stirring, until garlic is golden, about 1 minute.
- Add broccoli and salt and cook, breaking up frozen chunks and stirring occasionally, until broccoli is thawed and crisp tender, 5 to 7 minutes.
- Stir in chickpeas and cook until heated through.
- Cook pasta in a 6 to 8 quart pot of boiling salted water until al dente.
- Reserve 1/2 cup pasta water, then drain pasta in a colander.
- Add pasta and reserved cooking water to broccoli and chickpeas in skillet and cook over moderate heat, tossing, until combined well.
- Sprinkle parmesan cheese over top.
- Serve drizzled with additional olive oil and lemon wedges on the side.
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5 stars