Whole-Wheat Spaghetti With Broccoli, Chickpeas, And Garlic – a delicious recipe with garlic, extra-virgin olive oil plus additional for drizzling, broccoli, salt, chickpeas. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Cook garlic and red pepper flakes in oil in a 12-inch 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.
2
Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1/2 cup pasta cooking 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. Serve drizzled with additional olive oil.
3
Read More http://www.epicurious.com:80/recipes/food/views/Whole-Wheat-Spaghetti-with-Broccoli-Chickpeas-and-Garlic-231366#ixzz1oaBuNyH4
414
kcal
Calories
16
g
Fat
60
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 6 garlic cloves, chopped (about 1/4 cup), 1/2 teaspoon dried hot red pepper flakes, 1/4 cup extra-virgin olive oil plus additional for drizzling, 2 (10-ounce) packages frozen chopped broccoli (not thawed), and more.
Yes, Whole-Wheat Spaghetti With Broccoli, Chickpeas, And Garlic falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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