Whole Wheat Spaghetti With Broccoli Chickpeas And Garlic Recipes

WHOLE-WHEAT SPAGHETTI WITH BROCCOLI, CHICKPEAS, AND GARLIC

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.

WHOLE-WHEAT SPAGHETTI WITH GARLIC OIL

Steps:

• In a large pot of boiling salted water, cook spaghetti until al dente, according to package instructions. Reserve cup pasta water. Drain pasta and set aside.
• In pasta pot, heat oil, garlic, and red-pepper flakes over medium until garlic has begun to brown, about 2 minutes. Add reserved pasta water, then spaghetti and parsley; season with salt. Toss to combine. Serve in bowls.

SPAGHETTI WITH BROCCOLI, CHICKPEAS, AND GARLIC

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.

WHOLE WHEAT SPAGHETTI WITH BROCCOLI CHICKPEAS AND GARLIC RECIPE

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.

WHOLE WHEAT GEMELLI WITH BROCCOLI, CHICKPEAS AND HOT PEPPER GARLIC SAUCE

Steps:

• Boil a large pot of salted water to blanch broccoli. Once the water boils, add broccoli and cook for 5 minutes, or until tender. Remove broccoli with a slotted spoon. Rinse quickly with cold water and set aside.
• Add pasta to boiling water and cook for al dente texture, following package instructions. Drain pasta, reserving 1/2 cup of pasta water for finishing sauce.
• In the meantime, use a large saucepan on a medium-hot setting to heat Hot Pepper Garlic Sauce with olive oil, about 3 minutes. Add broccoli, sea salt and chickpeas to the pan. Cook until heated thoroughly, about 5 minutes. Introduce cooked pasta and a bit of pasta water to the saucepan with broccoli mixture. Toss well to combine. Cook together for another 2 minutes to marry flavors.
• Serve drizzled with extra virgin olive oil and topped with Parmesan.