Vegetarian Chickpea Broccoli Pasta
Tender fettuccine, broccoli, and chickpeas are tossed in a creamy Parmesan sauce with fresh herbs for a wholesome Italian pasta that's rich, comforting, and full of flavor.
Ingredients
- ½ lb Fettuccine
- 2 cups broccoli florets
- 2 cups chick peas
- 2 tbsp each butter and extra virgin olive oil
- 1 cup manufacturing cream
- 1 cup reserved pasta water
- 1 cup grated parmesan cheese
- 1 tbsp minced garlic
- 2 tbsp each Italian parsley, and basil
- pinch of nutmeg
- Salt and pepper to taste
Instructions
- Cook fettuccine according to package directions Add broccoli last 5 minutes and reserving two cups of the water before draining
- Drain and rinse 2 15 oz. cans chick peas
- In a saute pan bring oil and butter to a medium heat
- Add onion and garlic saute until tender and just beginning to brown
- Add chickpeas saute until golden
- Add resevered 1 cup of the reserved pasta water,( always save more than the recipe calls for) cream, parmesan, and herbs
- Simmer 10 minutes
- Toss, pasta, broccoli, chick peas . If the sauce is too thick add more pasta water to loosen it.
- Salt and pepper to taste
- Sprinkle with parmesan