Servings: 8 (click to scale)
Ingredients
- 1 lb whole wheat penne pasta
- 1/4 cup olive oil
- 1 ea canned garbanzo beans rinsed, well drained
- 1 Tbsp garlic clove minced
- 1 tsp crushed red pepper flakes
- 1 lb broccoli florets
- 1 cup low sodium vegetable broth
- 2 cup cherry tomatoes halevd
- 1 Tbsp fresh parsley minced
- 1 cup grated parmesan cheese (about 3 ounces)
- 1 tsp ground black pepper
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Instructions
- Bring a large pot of water to a boil.
- Cook pasta in boiling water until pasta is tender but still firm to bite. Drain pasta, reserving 1 cup cooking liquid. Set aside until ready to use.
- While pasta is cooking, heat a large sauté pan over medium high heat with olive oil. Add garbanzo beans to pan and cook for 5-7 minutes, stirring constantly to brown.
- Stir in minced garlic and red pepper and cook for an additional 2 minutes. Stir in broccoli and sauté for 2 minutes stirring constantly to bring out bright green color.
- Add vegetable stock or reserved pasta cooking liquid and cover and reduce heat to simmer until broccoli is tender and al dente, about 5 minutes.
- Stir in cooked pasta, cherry tomatoes, parsley and parmesan cheese. Season with freshly ground black pepper to taste. Divide among 8 serving bowls.
Nutrition
Calories: 415kcal | Carbohydrates: 62g | Protein: 18g | Fat: 12g | Saturated Fat: 3g | Sodium: 329mg | Fiber: 10g
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