Directions:
- Cook garlic and red pepper flakes in oil in a 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.
- Cook pasta in a 6 to 8 quart pot of boiling salted water until al dente.
- Reserve 1/2 cup pasta 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.
- Sprinkle parmesan cheese over top.
- Serve drizzled with additional olive oil and lemon wedges on the side.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 354.68 Kcal (1485 kJ) | ||
| Calories from fat | 137.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.31g | 24% | |
|---|---|---|---|
| Sodium | 457.64mg | 19% | |
| Potassium | 188.53mg | 4% | |
| Total Carbs | 46.36g | 15% | |
| Sugars | 1.9g | 8% | |
| Dietary Fiber | 2.22g | 9% | |
| Protein | 8.56g | 17% | |
| Vitamin C | 11.5mg | 19% | |
| Iron | 2mg | 11% | |
| Calcium | 29.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 362.1 Kcal (1516 kJ) | ||
| Calories from fat | 140.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.63g | 24% | |
|---|---|---|---|
| Sodium | 467.22mg | 19% | |
| Potassium | 192.47mg | 4% | |
| Total Carbs | 47.33g | 15% | |
| Sugars | 1.94g | 8% | |
| Dietary Fiber | 2.27g | 9% | |
| Protein | 8.74g | 17% | |
| Vitamin C | 11.8mg | 19% | |
| Iron | 2mg | 11% | |
| Calcium | 29.8mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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