Spaghetti With Broccoli Chickpeas And Garlic Recipes

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WHOLE-WHEAT SPAGHETTI WITH BROCCOLI, CHICKPEAS, AND GARLIC



Whole-Wheat Spaghetti with Broccoli, Chickpeas, and Garlic image

Combine nutty whole-spaghetti with heart broccoli and chickpeas for a healthier weeknight pasta.

Categories     Bean     Garlic     Pasta     Vegetable     Sauté     Vegetarian     Quick & Easy     Dinner     Broccoli     Chickpea     Gourmet     Quick and Healthy     Vegan     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 main-course servings

Number Of Ingredients 9

6 garlic cloves, chopped (about 1/4 cup)
1/2 teaspoon dried hot red pepper flakes
1/4 cup extra-virgin olive oil plus additional for drizzling
2 (10-ounce) packages frozen chopped broccoli (not thawed)
3/4 teaspoon salt
1 (15-ounce) can chickpeas, rinsed and drained
1/2 pound whole-wheat spaghetti
Accompaniments: finely grated parmesan; lemon wedges (optional)
1 lemon wedges

Steps:

  • Cook garlic and red pepper flakes in oil in a 12-inch heavy skillet over moderate heat, stirring, until garlic is golden, about 1 minute. Add broccoli and salt and cook, breaking up frozen chunks and stirring occasionally, until broccoli is thawed and crisp-tender, 5 to 7 minutes. Stir in chickpeas and cook until heated through.
  • Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1/2 cup pasta cooking water, then drain pasta in a colander. Add pasta and reserved cooking water to broccoli and chickpeas in skillet and cook over moderate heat, tossing, until combined well. Serve drizzled with additional olive oil.

GARLIC OIL SAUTEED PASTA WITH BROCCOLI



Garlic Oil Sauteed Pasta with Broccoli image

Provided by Melissa d'Arabian : Food Network

Time 18m

Yield 4 servings

Number Of Ingredients 9

1/3 cup extra-virgin olive oil
2 cloves garlic, smashed
1/4 teaspoon red pepper flakes
1/4 head broccoli, sliced into very thin florets, stalk peeled and cut into matchsticks
Kosher salt and freshly ground black pepper
2 tablespoons red wine vinegar
Few tablespoons water or pasta cooking water, if needed
2 cups penne pasta, cooked al dente
Parmesan cheese, for garnish

Steps:

  • In a large saute pan, heat the olive oil, garlic, and pepper flakes over medium heat until fragrant. Once the garlic has turned golden in color, remove it from the pan. You are left with garlic-infused oil in the pan. Add the broccoli to the pan.
  • Cook's Note: Be sure the broccoli is completely dry before tossing it into the pan.
  • Toss the broccoli to coat with the oil. Season with salt and pepper and saute over medium heat until the broccoli barely loses some of its crunch, about 5 minutes. Turn the heat up to high and deglaze the pan with the red wine vinegar. Add a few tablespoons of water, if needed.
  • Cook's Note: Use pasta water if the pasta was made fresh.
  • Add in the pasta and toss to coat with the oil. Top with Parmesan cheese for serving.

SPAGHETTI WITH BROCCOLI, CHICKPEAS, AND GARLIC



Spaghetti With Broccoli, Chickpeas, and Garlic image

This recipe comes from Gourmet (January 2005). Make it even healthier with whole wheat spaghetti. Enjoy!

Provided by Miraklegirl

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

6 cloves garlic, chopped
1/2 teaspoon dried hot red pepper flakes
1/4 cup olive oil, plus
additional olive oil, for drizzling
2 (10 ounce) packages frozen chopped broccoli (not thawed)
3/4 teaspoon salt
1 (15 ounce) can chickpeas, rinsed and drained
1/2 lb spaghetti
freshly grated parmesan cheese
lemon wedge (optional)

Steps:

  • Cook garlic and red pepper flakes in oil in a heavy skillet over moderate heat, stirring, until garlic is golden, about 1 minute.
  • Add broccoli and salt and cook, breaking up frozen chunks and stirring occasionally, until broccoli is thawed and crisp tender, 5 to 7 minutes.
  • Stir in chickpeas and cook until heated through.
  • Cook pasta in a 6 to 8 quart pot of boiling salted water until al dente.
  • Reserve 1/2 cup pasta water, then drain pasta in a colander.
  • Add pasta and reserved cooking water to broccoli and chickpeas in skillet and cook over moderate heat, tossing, until combined well.
  • Sprinkle parmesan cheese over top.
  • Serve drizzled with additional olive oil and lemon wedges on the side.

ORECCHIETTE WITH BROCCOLI AND CHICKPEAS



Orecchiette with Broccoli and Chickpeas image

Orecchiette with beans, greens, garlic, and chili is one of my standby suppers. The pasta itself is fun to eat. The name translates to "little ears", but to me the pasta shells resemble little belly buttons, the central dimple of which is ideal for trapping the beans. Sometimes I use bitter broccoli rabe or Romanesco broccoli florets. Toasted Bread Crumbs may or may not go into the mix. Grated pecorino may garnish the dish. I've even been known to add crabmeat, steamed clams, shrimp, meatballs, or sausage to the basic mixture of beans, greens, and pasta. Simply put, this dish offers versatility in a bowl, satisfying in its simplest form and hospitable to other flavors.

Provided by Food Network

Categories     appetizer

Time 2h15m

Yield 1 serving

Number Of Ingredients 12

1 1/4 cups canned chickpeas, drained
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 teaspoons salt, plus more to taste
1 generous cup broccoli florets or broccoli rabe
3 to 4 ounces orecchiette
4 tablespoons minced red onion, optional
1 tablespoon minced garlic
1/2 teaspoon red pepper flakes, optional
1 cup diced canned plum tomatoes, optional
Freshly ground black pepper
2 tablespoons Toasted Bread Crumbs, recipe follows, optional
Grated pecorino, for serving, optional

Steps:

  • Put the chickpeas in a bowl and drizzle with a bit of olive oil.
  • Bring a large pot of water to a boil. Add the salt and then drop in the broccoli and cook until tender but not too soft, 4 to 5 minutes. Remove with a slotted spoon and refresh in cold water to set the color. Drain and set aside. If using broccoli rabe, chop coarsely. Then drop the orecchiette into the same boiling salted water.
  • While the pasta cooks, heat the 2 tablespoons olive oil in a saute pan over medium heat. Add the onion, if using, and cook until tender, about 8 minutes. Add the garlic, red pepper flakes, if using, and chickpeas and cook for 2 minutes. Add the tomatoes, if using, and broccoli and cook until hot. Season, to taste, with salt and pepper.
  • Drain the pasta when it is al dente and add it to the broccoli sauce, along with the toasted bread crumbs, if using. Warm through. Transfer to a warmed bowl and sprinkle with pecorino, if desired.
  • Toasted Bread Crumbs: Heat the oven to 350 degrees F. In a food processor, pulse 2 cups diced country-style bread, crusts removed, until you have coarse crumbs. Toss the crumbs in a bowl with 4 tablespoons (1/2 stick) unsalted butter, melted, or olive oil; 1 teaspoon salt; and 1/2 teaspoon freshly ground black pepper. Spread the crumbs on a baking sheet. Bake, stirring occasionally, until golden, about 20 minutes. The crumbs can be stored in the pantry in a covered container for up to a month.

BROCCOLI SPAGHETTI



Broccoli Spaghetti image

I got this from an Italian co-worker after having it at a work pot-luck. The flavor is really intense, and this can be served as either a side-dish or a meatless meal-in-itself. You can really use any type of pasta you prefer, I first had it with spaghetti, so that's always my preference. Really easy recipe. Edited: Psst.. please use real garlic, not the chopped stuff in the jar.. I repeat - use FRESH GARLIC, not the stuff in the jar, else you will be doomed to a bland result with no flavor. If made as directed, you will have a robustly flavorful pasta dish!

Provided by steve in FL

Categories     One Dish Meal

Time 45m

Yield 4-8 serving(s)

Number Of Ingredients 8

1 bunch fresh broccoli
4 garlic cloves, minced
1/4 cup olive oil
1/2 teaspoon black pepper (I like more!)
1 cup water
salt, to taste
8 ounces spaghetti, cooked
4 ounces parmesan cheese, freshly grated (optional)

Steps:

  • Chop the broccoli fine and add it to a sauce pan.
  • Add garlic, olive oil, pepper and the water and bring to a boil.
  • Reduce the heat and simmer, partially covered, for 30 minutes.
  • Break up the broccoli as it cooks so that the end result is a mushy, slightly chunky green sauce.
  • You may need to add more water or oil to keep it at a 'wet', pourable consistency if the liquid evaporates too quickly. You basically want it to be the thickness of a tomato pasta sauce. Add salt to taste; I only add the salt at the end, because if you do so earlier on, the saltiness may become more intense when the mixture reduces.
  • Serve over cooked spaghetti. Sprinkle with parm if desired.

SPAGHETTI WITH BROCCOLI RABE AND GARLIC



Spaghetti with Broccoli Rabe and Garlic image

Categories     Cheese     Garlic     Pasta     Vegetable     Vegetarian     Noodle     Broccoli Rabe     Gourmet

Yield Makes 4 to 6 servings

Number Of Ingredients 7

1 pound spaghetti
1 (1-lb) bunch broccoli rabe, hollow stems discarded and leaves and remaining stems cut into 2-inch pieces
1/2 cup olive oil
5 garlic cloves, finely chopped
1/2 to 3/4 teaspoon dried hot red-pepper flakes (to taste)
3/4 teaspoon salt
Accompaniment: grated parmesan

Steps:

  • Cook pasta according to package instructions. When pasta is 5 minutes from finished, add broccoli rabe to pot and continue to cook until pasta is al dente. Drain in a colander and transfer to a large serving bowl.
  • Meanwhile, cook remaining ingredients in a small heavy skillet over moderate heat, stirring frequently, until garlic is pale golden, 3 to 4 minutes. Pour over pasta and toss to combine.

SPAGHETTI WITH GARLIC, OIL, AND CHILE



Spaghetti with Garlic, Oil, and Chile image

To make this 25-minute pasta dish that uses practically pantry-exclusive ingredients, olive oil and garlic go into a cold pan and warm up together to let their flavors meld and infuse. Then pasta water gets tossed in-not just for a splash of liquid, but to become part of the sauce and stop the garlic from getting darker. Add a little fresh chile, toss in the noodles to coat, grate some Parmesan on top, and you have an easy dinner in the bowl.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 25m

Number Of Ingredients 8

Kosher salt and freshly ground pepper
8 ounces spaghetti or spaghettini
2 tablespoons thinly sliced garlic (from 4 cloves)
1/4 cup extra-virgin olive oil
2 tablespoons chopped fresh sage
1 Fresno or long finger chile, thinly sliced
4 ounces Parmigiano-Reggiano, grated (1 cup), plus more for serving (optional)
Fresh basil leaves, for serving

Steps:

  • Bring a large pot of water to a boil. Season generously with salt. Stir in spaghetti and cook until slightly less than al dente, about 2 minutes less than package directions. Reserve 1 cup pasta water; drain.
  • Meanwhile, add garlic and oil to a cold large skillet over medium heat. Cook, stirring occasionally, until garlic is just golden, 2 to 3 minutes. Add sage and chile; cook 1 minute more. Stir in 1/2 cup pasta water and a few grinds of pepper. Increase heat to high and cook, swirling skillet occasionally, until reduced by about half, 2 to 3 minutes. Add pasta; toss to coat.
  • Remove skillet from heat, add cheese, and toss vigorously, adding more pasta water as needed to create a creamy sauce. Season with salt and pepper and serve, with basil leaves and more cheese scattered over top.

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