Whole Wheat Penne with Broccoli and Chickpeas

Ingredients

Whole wheat penne

200 grams

Broccoli

1 medium head, cut into florets

Chickpeas

1 can (400 grams), rinsed and drained

Garlic

2 cloves, minced

Extra virgin olive oil

2 tablespoons

Salt

1 teaspoon, or to taste

Black pepper

1/2 teaspoon, or to taste

Parmesan cheese

1/2 cup, freshly grated

Instructions

1. Boil a large pot of salted water. Add the whole wheat penne and cook according to the package instructions.
2. During the last 3 minutes of the pasta cooking time, add the broccoli florets to the pot.
3. Drain the pasta and broccoli, reserving a cup of the pasta water, and set aside.
4. In the same pot, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
5. Add the chickpeas to the pot, season with salt and pepper, and cook for 2-3 minutes, until the chickpeas are heated through.
6. Return the pasta and broccoli to the pot. Stir to combine with the chickpeas and garlic. You can add a bit of the reserved pasta water if needed. Cook for another 2-3 minutes, until everything is heated through.
7. Serve the pasta with a generous sprinkle of freshly grated Parmesan cheese on top. Enjoy!