Whole Wheat Spaghetti With Broccoli Chickpeas And Garlic Recipes

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SPAGHETTI WITH BROCCOLI, CHICKPEAS, AND GARLIC



Spaghetti With Broccoli, Chickpeas, and Garlic image

This recipe comes from Gourmet (January 2005). Make it even healthier with whole wheat spaghetti. Enjoy!

Provided by Miraklegirl

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

6 cloves garlic, chopped
1/2 teaspoon dried hot red pepper flakes
1/4 cup olive oil, plus
additional olive oil, for drizzling
2 (10 ounce) packages frozen chopped broccoli (not thawed)
3/4 teaspoon salt
1 (15 ounce) can chickpeas, rinsed and drained
1/2 lb spaghetti
freshly grated parmesan cheese
lemon wedge (optional)

Steps:

  • Cook garlic and red pepper flakes in oil in a 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 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.
  • Sprinkle parmesan cheese over top.
  • Serve drizzled with additional olive oil and lemon wedges on the side.

WHOLE-WHEAT SPAGHETTI WITH BROCCOLI, CHICKPEAS, AND GARLIC



Whole-Wheat Spaghetti with Broccoli, Chickpeas, and Garlic image

Combine nutty whole-spaghetti with heart broccoli and chickpeas for a healthier weeknight pasta.

Categories     Bean     Garlic     Pasta     Vegetable     Sauté     Vegetarian     Quick & Easy     Dinner     Broccoli     Chickpea     Gourmet     Quick and Healthy     Vegan     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 main-course servings

Number Of Ingredients 9

6 garlic cloves, chopped (about 1/4 cup)
1/2 teaspoon dried hot red pepper flakes
1/4 cup extra-virgin olive oil plus additional for drizzling
2 (10-ounce) packages frozen chopped broccoli (not thawed)
3/4 teaspoon salt
1 (15-ounce) can chickpeas, rinsed and drained
1/2 pound whole-wheat spaghetti
Accompaniments: finely grated parmesan; lemon wedges (optional)
1 lemon wedges

Steps:

  • 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.

WHOLE WHEAT SPAGHETTI WITH SPICY CHICKPEAS, ROSEMARY AND BONITO FLAKES



Whole Wheat Spaghetti With Spicy Chickpeas, Rosemary and Bonito Flakes image

Provided by Sam Sifton

Categories     dinner, easy, weekday, appetizer, main course

Time 1h

Yield 4 servings

Number Of Ingredients 16

Salt
2 tablespoons olive oil
1 clove garlic, smashed
1 whole dried hot pepper, piri piri if available
1 sprig rosemary
1 medium white onion, cut into 1/2-inch dice
1 large carrot, cut into 1/2-inch dice
1 stalk celery, cut into 1/2-inch dice
2 15-ounce cans imported chickpeas
1 pound fresh or dried whole wheat spaghetti, or tonnarelli, if available
2 teaspoons unsalted butter, or as needed
Flaky salt (such as fleur de sel or Maldon)
coarsely ground black pepper
Extra virgin olive oil, for drizzling
1 tablespoon finely grated Parmigiano Reggiano, or as needed
2 tablespoons Japanese bonito flakes

Steps:

  • Place a large pot filled with lightly salted water over high heat to bring to a boil.
  • Place a large saucepan over medium-low heat and add olive oil, swirling it to coat the bottom. Reduce heat to low, add garlic, and cook it slowly until tender and golden, about 15 minutes. Add hot pepper, rosemary, onion, carrot, and celery and toss to coat well with oil. Raise heat to medium and cook, stirring often, until softened, about 15 minutes.
  • Discard rosemary and garlic. Add 1 can of chickpeas with the liquid from the can. Drain the second can, reserving the liquid. Add those chickpeas to the saucepan along with one can of water. Raise heat to medium-high and cook until liquid in pan is reduced by half. Discard hot pepper. Remove from heat and keep warm.
  • In the boiling water, cook the pasta until almost done, about 8 to 10 minutes. Drain well and add to saucepan of chickpeas and vegetables. Cook the pasta in the sauce for 2 to 3 minutes, then add butter. If the mixture seems dry, add a bit of the reserved liquid from the chickpeas. Season with salt and black pepper to taste.
  • To serve, place the pasta in a deep, warmed, platter. Drizzle with a bit of extra virgin olive oil. Dust with Parmigiano Reggiano, and sprinkle with bonito flakes. Serve immediately.

Nutrition Facts : @context http, Calories 700, UnsaturatedFat 10 grams, Carbohydrate 120 grams, Fat 16 grams, Fiber 11 grams, Protein 29 grams, SaturatedFat 4 grams, Sodium 941 milligrams, Sugar 2 grams, TransFat 0 grams

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