Whole-Wheat Spaghetti with Broccoli, Chickpeas, and Garlic
Whole-Wheat Spaghetti with Broccoli, Chickpeas, and Garlic might be a good recipe to expand your main course repertoire. This recipe serves 4. One serving contains 472 calories, 18g of protein, and 17g of fat. A mixture of pepper flakes, salt, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes about 25 minutes. It is a good option if you're following a vegan diet.
Cook garlic and red pepper flakes in oil in a 12-inch 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 cooking 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.
Serve drizzled with additional olive oil.