Chickpea Pasta with Broccoli & Cauliflower
½ lb Rotini Pasta
16 oz Can of Reduced Sodium Chickpeas (drained and rinsed well)
1 c Broccoli & Cauliflower (finely chopped)
1 tbs EV Olive Oil
2 Cloves Garlic (finely chopped)
Pinch of Red Pepper Flakes
½ c Grated Parmesan Cheese (I use a Parmesan & Romano blend)
Salt & Pepper
Cook pasta to package directions and reserve 2-3 tbs of the cooking water, then drain and set aside in a large bowl.
Add oil to hot pan (I used the same one I cooked the pasta in). Add garlic and red pepper flakes and cook for about a minute, just until garlic is golden brown and fragrant.
Add chickpeas, broccoli & cauliflower with a splash of the reserved pasta water. Cook over Medium heat until broccoli turns bright green and softens slightly, be careful to not overcook.
Add chickpea mixture to noodles along with Parmesan, stir to combine. Serve with lemon wedges, if desired.