One-Pan Broccoli Chickpea Pasta
A quick, healthy, and delicious one-pan pasta featuring crispy roasted chickpeas, tender broccoli, and a creamy, lemony sauce. Ready in just 30 minutes for a perfect weeknight dinner.
Equipment
- Large rimmed baking sheet
- Large pot for boiling pasta
- Colander
- Microplane or zester
- Chef's knife and cutting board
Ingredients
- 1 can (15 oz) chickpeas rinsed, drained, and patted very dry
- 1 large head broccoli cut into small florets (about 4-5 cups)
- 8 ounces short pasta like penne, fusilli, or farfalle
- 4 cloves garlic minced
- 1 lemon zest and juice
- 1/3 cup grated Parmesan cheese plus more for serving
- 1/4 cup extra virgin olive oil divided
- 1/2 cup reserved pasta water
- 1/2 tsp red pepper flakes optional, adjust to taste
- kosher salt and black pepper to taste
Instructions
- Preheat your oven to 425°F (220°C). On a large, rimmed baking sheet, toss the dried chickpeas and broccoli florets with 2 tablespoons of olive oil, a generous pinch of salt, and black pepper. Spread them in a single layer. Roast for 15-18 minutes, until the broccoli is tender with charred edges and the chickpeas are crispy.
- While the vegetables roast, bring a large pot of well-salted water to a boil. Cook the pasta according to package directions for al dente. Before draining, carefully scoop out 1/2 cup of the starchy pasta water and set it aside. Drain the pasta and return it to the warm pot.
- In the pot with the drained pasta, add the remaining 2 tablespoons of olive oil, minced garlic, lemon zest, red pepper flakes (if using), and half of the grated Parmesan. Pour in the reserved pasta water. Place the pot over low heat.
- Add the roasted broccoli and chickpeas directly from the oven into the pasta pot. Squeeze in the juice from half the lemon. Toss everything together vigorously for 1-2 minutes. The starchy water, oil, and cheese will emulsify into a creamy, glossy sauce that clings to every piece.
- Taste and season with more salt, pepper, or lemon juice as needed. Divide into bowls, top with the remaining Parmesan, and serve immediately with an extra lemon wedge on the side.
Notes
Chef's Tips:
• The key to a silky sauce is tossing the hot pasta, oil, cheese, and starchy water vigorously over low heat.
• Do not skip drying the chickpeas; moisture is the enemy of crispiness.
• Serve immediately, as the pasta will continue to absorb the sauce as it sits.
Food Safety:
• Ensure chickpeas are thoroughly drained and dried to promote crispiness and prevent steaming.
• Refrigerate leftovers within 2 hours of cooking.