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.