I like whole-wheat pasta a lot.
I like the unique taste it has, I like its slightly brittle texture (fiber baby, fiber!) and I like the idea that it’s considered healthy.
To make a super-quick lunch or dinner, I often put together some whole-wheat spaghetti, a little bit of soy sauce and some steamed or cooked vegetables. Simplicity is my favorite game!
The meals made with this kind of pasta are even surprisingly satisfying… just like this recipe…
Here’s what we need.
1. First, cut the broccoli into florets. Boil in salted water until crisp-tender. Drain the florets.
2. Cook the pasta according to the package directions until al dente. Drain the pasta in a colander. Reserve 1/4 cup of the pasta cooking water.
3. In a large skillet or pan, cook the chopped garlic and red pepper flakes in oil, stirring frequently, until the garlic is golden, about 1 minute.
4. Add the chopped broccoli.
5. Then add the drained chickpeas and stir until heated through.
6. Add the pasta and the reserved cooking water. Cook over moderate heat, tossing, until combined well.
7. Add soy sauce to taste. If necessary, add salt too.
8. Serve drizzled with additional olive oil. If desired, drizzle with some lemon juice and top with your favorite grated cheese.
Enjoy, dear friends!
(This recipe was adapted from epicurious.com. It makes 2 servings.)
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