Lemon Roasted Broccoli and Chickpea Pasta

Broccoli and chickpeas roasted with fresh lemon and tossed with pasta. Less than 30 minutes to make! This recipe also stores great in a glass container in your fridge for a couple of days, you can just heat it up and enjoy.

Total Time

25min

4.2

4 Ratings

Author: The Fit Mediterranean

Servings:

Ingredients

•

1 cup

Dried Chickpeas , cooked

or Canned Chickpeas

•

1 cup

Broccoli Florets

•

Anchovy Fillets

•

1 clove

Garlic

•

3 Tbsp

Extra-Virgin Olive Oil

•

to taste

Kosher Salt

•

to taste

Freshly Ground Black Pepper

•

2 Tbsp

Nutritional Yeast

•

Lemon , juiced

•

1 Tbsp

Chopped Fresh Parsley

•

7 oz

Fusilli Pasta

Cooking Instructions

Preheat oven to 400 degrees F (200 degrees C).

Toss together the Dried Chickpeas (1 cup) , Broccoli Florets (1 cup) , Extra-Virgin Olive Oil (1 Tbsp) , juice from the Lemon (1/2) , Kosher Salt (to taste) , and Freshly Ground Black Pepper (to taste) .

Roast for about 20 minutes.

In a skillet, sauté the Garlic (1 clove) with Extra-Virgin Olive Oil (2 Tbsp) . Add the Anchovy Fillets (2) and let them melt in the hot oil on low heat. Squeeze in the juice from the other half of the Lemon (1/2) .

Cook Fusilli Pasta (7 oz) according to package instructions. Drain and mix into the skillet with the roasted broccoli and chickpeas.

Add Fresh Parsley (1 Tbsp) and sprinkle with Nutritional Yeast (2 Tbsp) .

Nutrition Per Serving

CALORIES

683

FAT

24.4 g

PROTEIN

23.1 g

CARBS

99.0 g