Chickpea & Broccoli Pasta

Fast, Cheap, and Easy.

Excellent descriptors for family dinner. Not so great for describing a friend. Just sayin'.

I more or less made up this recipe with odds and ends in my pantry and fridge. Took about half an hour from the time I pulled the pan out of the cabinet and sitting down at the table. Chicken would be a lovely addition to this dish, but it was quite satisfying as-is.

This served two adults and three kids. We all ate our fill, but there were no leftovers.

Chickpea & Broccoli Pasta

1/2 box whole wheat angel hair pasta
1 can chickpeas
1 bunch broccoli, chopped
2 cloves of garlic
juice of 1/2 lemon
olive oil

Cook pasta according to package directions. Meanwhile, heat olive oil in large skillet and saute broccoli until just starting to soften. Drain & rinse chickpeas, add to pan with broccoli. Sprinkle with S&P to taste. When pasta is cooked, drain, and remove broccoli from heat. Squeeze lemon juice over veggies and toss to coat. Spoon pasta into bowls and top with broccoli/chickpeas and generous drizzle of olive oil. My husband enjoyed this with a sprinkle of crushed red pepper flakes.