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Lemon Roasted Broccoli and Chickpea Pasta
Recipe

11 INGREDIENTS • 6 STEPS • 25MINS

Lemon Roasted Broccoli and Chickpea Pasta

4.2
4 ratings
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.
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The Fit Mediterranean
Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!
https://www.thefitmediterranean.com/
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.
25MINS
Total Time
$1.46
Cost Per Serving
Ingredients
Servings
2
US / Metric
Dried Chickpeas
1 cup
Dried Chickpeas, cooked
or Canned Chickpeas
Anchovy Fillets
2
Anchovy Fillets
Garlic
1 clove
Extra-Virgin Olive Oil
3 Tbsp
Extra-Virgin Olive Oil
Kosher Salt
to taste
Freshly Ground Black Pepper
to taste
Freshly Ground Black Pepper
Lemon
1
Lemon, juiced
Fresh Parsley
1 Tbsp
Fusilli Pasta
7 oz
Fusilli Pasta
Nutrition Per Serving
VIEW ALL
Calories
683
Fat
24.4 g
Protein
23.1 g
Carbs
99.0 g
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Lemon Roasted Broccoli and Chickpea Pasta
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author_avatar
The Fit Mediterranean
Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!
https://www.thefitmediterranean.com/
Cooking InstructionsHide images
step 1
Preheat oven to 400 degrees F (200 degrees C).
step 2
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).
step 2 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).
step 3
Roast for about 20 minutes.
step 4
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).
step 4 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).
step 5
Cook Fusilli Pasta (7 oz) according to package instructions. Drain and mix into the skillet with the roasted broccoli and chickpeas.
step 6
Add Fresh Parsley (1 Tbsp) and sprinkle with Nutritional Yeast (2 Tbsp).
step 6 Add Fresh Parsley (1 Tbsp) and sprinkle with Nutritional Yeast (2 Tbsp).
Tags
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Dairy-Free
Lunch
Healthy
Shellfish-Free
Dinner
Quick & Easy
Pasta
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