Roasted Broccoli And Chickpea Lemon Pasta Recipe

Cooking Directions

• STEP 1.Preheat the oven to 425°F (220°C).
• STEP 2.Toss the broccoli florets and chickpeas with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes, or until the broccoli is tender and slightly charred.
• STEP 3.Meanwhile, cook the pasta according to package instructions until al dente. Drain and set aside.
• STEP 4.In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
• STEP 5.Add the roasted broccoli and chickpeas to the skillet and toss to combine. Squeeze fresh lemon juice over the mixture and stir well.
• STEP 6.Add the cooked pasta to the skillet and toss until everything is well coated. Season with salt and pepper to taste.
• STEP 7.Serve the roasted broccoli and chickpea lemon pasta hot, garnished with grated Parmesan cheese and a sprinkle of red pepper flakes, if desired.

Cooking Tips

• Make sure to spread out the broccoli and chickpeas on the baking sheet in a single layer to ensure even roasting.
• For extra flavor, you can add some crushed red pepper flakes or grated Parmesan cheese to the pasta before serving.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop.
• This dish can be served as a main course or as a side dish alongside grilled chicken or fish.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat in the microwave or on the stovetop before serving.
• Serve as a main course or as a side dish alongside grilled chicken or fish.