Pasta with lemony broccoli and chickpeas (low sodium)

Name: Pasta with lemony broccoli and chickpeas (low sodium) Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: 2 cups pasta (I like farfalle/bow ties) cooked (without salt); 1 Tbs olive oil; 1 clove garlic minced.; pinch oregano; pinch red pepper flakes; 1.5 cups broccoli florets; 1 can chickpeas (low-sodium or no salt added) drained/rinsed; juice from half a lemon; 1/4 cup fresh parsely chopped

Minutes to Prepare: 5
Minutes to Cook: 10

Number of Servings: 2

Ingredients

2 cups pasta (I like farfalle/bow ties), cooked (without salt)1 Tbs olive oil1 clove garlic, minced.pinch oreganopinch red pepper flakes1.5 cups broccoli florets1 can chickpeas (low-sodium or no salt added), drained/rinsedjuice from half a lemon1/4 cup fresh parsely, chopped

Directions

In a large nonstick skillet, heat the olive oil over medium/medium-high heat. Add the minced garlic, oregano, and red pepper flakes and cook, stirring, for one minute or so. Add the broccoli and cook, stirring frequently, until almost tender (about 5 minutes). Add the chickpeas and lemon juice and cook for a minute or two more until the broccoli is cooked to your liking. Add the pasta and stir well until heated through. Stir in the parsley and top with a bit more lemon juice and freshly ground black pepper, if you want, and serve.

Number of Servings: 2

Recipe submitted by SparkPeople user OAKDOLL.

Servings Per Recipe: 2

Nutritional Info Amount Per Serving