Tuesday, December 21, 2010

Easy and Fast Recipe: Penne w/ broccoli & chickpeas

Penne w/ broccoli and chickpeas (An altered recipe from All You, 10/22/10)--Serves ~5
1 lb of frozen or a head of fresh broccoli, cut into florets
~12 oz. whole wheat penne, or other smallish pasta
1/4 cup olive oil
4 cloves garlic (or substitute garlic powder)
1/2 tsp crushed red pepper
15 oz can chickpeas, drained and rinsed
1/4 cup lemon juice
Parmesan as wanted (vegans could add nutritional yeast)

Boil pasta and cook until tender, following directions on box, for the last 4 minutes of cooking, add broccoli to the pot.  Meanwhile, warm oil in large skillet over medium-high heat.  Add garlic and crushed red pepper, saute for ~ 1 minute.  Add chickpeas and cook until heated through.  Drain pasta, add it to the skillet.  Add in lemon juice.  Add olive oil as needed to make it moist.  Sprinkle on parmesan/nutritional yeast as wanted individually.