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Ingredients
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350g wholegrain pasta or spelt pasta
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350g broccoli, cut into small florets
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1 1/2 tablespoons olive oil
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1 red onion, finely chopped
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2 garlic cloves, crushed
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1 teaspoon finely grated lemon rind, plus zest to serve
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1/2 teaspoon dried red chilli flakes
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400g can chickpeas, rinsed and drained
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2 tablespoons chopped flat-leaf parsley, plus extra to garnish
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2 teaspoons lemon juice
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80g (1/3 cup) reduced-fat ricotta, to serve
Method
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1Cook the pasta in a large saucepan of lightly salted boiling water according to packet instructions or until al dente, adding broccoli for last 3 minutes cooking time. Drain, reserving 60ml (1/4 cup) of the pasta cooking liquid. Return to pan.
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2Meanwhile, heat the olive oil in a large non-stick frying pan. Cook the onion, stirring occasionally, or 3-4 minutes or until softened. Add the garlic, lemon rind and chilli, cook for 1 minute or until fragrant. Add the chickpeas, cook for 1 minute more.
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3Add the chickpea mixture to the drained pasta, with the reserved cooking liquid, parsley and the lemon juice. Season to taste, toss to combine. Serve topped with the ricotta, extra parsley and lemon zest.
Source: taste.com.au
