Whole-Wheat Penne with Broccoli and Chickpeas

Ingredients

• 1 head broccoli cut into florets, stems discarded
• 15 oz chickpeas drained and rinsed canned
• 0.5 teaspoon pepper red crushed
• 4 cloves garlic chopped
• 0.3 cup juice of lemon fresh (from 2 small lemons)
• 0.3 cup olive oil 
• 0.5 cup parmesan grated
• 6 servings salt 
• 12 ounces penne pasta whole-wheat

Equipment

• bowl
• frying pan
• pot
• slotted spoon

Directions

1. Bring a pot of salted water to boil.
2. Add broccoli; cook until just tender, 3 minutes. Scoop out broccoli with a slotted spoon; transfer to a bowl.
3. Add pasta and cook until tender, about 10 minutes.
4. Warm oil in a large skillet over medium-high heat.
5. Add garlic and crushed red pepper; saut until fragrant, about 1 minute.
6. Add chickpeas, reserved broccoli and 1/2 tsp. salt and cook, stirring, until heated through.
7. Drain pasta, reserving 1/2 cup of cooking liquid. Return pasta to pot and stir in chickpea and broccoli mixture and lemon juice. Stir in reserved cooking liquid, 1 Tbsp. at a time, until pasta is lightly moistened. Spoon pasta into bowls, sprinkle with Parmesan and serve.