Vegetarian

Pasta with lemony broccoli and chickpeas (low sodium) is for Dinner.

Pasta with lemony broccoli and chickpeas (low sodium) takes 5 minutes to prepare.

Pasta with lemony broccoli and chickpeas (low sodium) takes 10 minutes to cook.

Pasta with lemony broccoli and chickpeas (low sodium) makes 2 servings.

The ingredients for Pasta with lemony broccoli and chickpeas (low sodium) are:

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

Here is how you make Pasta with lemony broccoli and chickpeas (low sodium):

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: 2Recipe submitted by SparkPeople user OAKDOLL.

The nutritional information for Pasta with lemony broccoli and chickpeas (low sodium) is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 475.3

• Total Fat: 9.0 g
• Cholesterol: 0.0 mg
• Sodium: 259.6 mg
• Total Carbs: 83.5 g
• Dietary Fiber: 18.6 g
• Protein: 20.1 g

Pasta with lemony broccoli and chickpeas (low sodium) is Italian cuisine.

The dietary needs meet for Pasta with lemony broccoli and chickpeas (low sodium) is Vegan