Roasted Broccoli and Chickpea Lemon Pasta
Ingredients
3 garlic cloves, minced
⅛ teaspoon black pepper
1 lemon, or two if you prefer extra lemon flavor
4 cups chopped broccoli florets
¼ teaspoon salt
3 Tbsp extra virgin olive oil
8 oz pasta
1 15-oz can chickpeas, drained and rinsed
Directions
Preheat the oven to 400°F then line a baking sheet with parchment paper or a silicone mat.
Pat dry the rinsed chickpeas with a towel or paper towel then transfer them and the broccoli to the baking sheet. Toss (or spray) with 1 tablespoon oil and roast in the oven for 15-20 minutes, until broccoli is golden brown on the edges.
Meanwhile, cook the pasta according to package directions.
In a large skillet, warm the remaining olive oil over medium-low heat. Add the garlic and saute until fragrant then reduce heat to low setting.
Drain the pasta, then add to the skillet with the oil and garlic. Add the roasted broccoli and chickpeas then squeeze in the juice and zest of 1 lemon.
Sprinkle with salt and pepper and toss to combine. Enjoy!
Nutritional information:
4 Servings
Serving Size: 1/4 recipe
Calories: 439 kcals
Total Fat: 13.9g
Saturated Fat: 1.9g
Cholesterol: 0mg
Sodium: 475.5mg
Total Carbohydrate: 66g
Protein: 15.6g
Fiber: 9.7g