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Photo of Pasta with chickpeas & baby broccoli by WW

Pasta with chickpeas & baby broccoli

4
Points® value
Total Time
27 min
Prep
15 min
Cook
12 min
Serves
4
Difficulty
Easy
If arugula is a bit too strong for you or you don't have any in the fridge, you can use kale, baby spinach, or watercress instead.

Ingredients

Uncooked whole wheat pasta

6 oz, fusilli variety

Olive oil

2 tsp(s)

Red onion

1 slice(s), medium, finely chopped

Garlic clove

2 clove(s), medium, minced

Jalapeño pepper

1 small, finely chopped, seeds left in

Uncooked baby broccoli

1 pound(s), trimmed and cut crosswise into thirds

Canned drained chickpeas

15½ oz, rinsed

Vegetable broth

1 cup(s)

Table salt

¾ tsp(s)

Lemon

1 wedge(s), zest finely grated and lemon juiced

Arugula

5 cup(s), loosely packed

Instructions

  1. Cook pasta according to package directions. Drain and keep warm.
  2. Meanwhile, heat oil in large skillet over medium-high heat. Add onion and cook, stirring often, until softened, about 5 minutes. Add garlic and chile and cook, stirring constantly, until fragrant, 30 seconds. Add broccolini, chickpeas, broth, and 1/4 teaspoon salt and bring to boil. Reduce heat, cover, and cook until broccolini is crisp tender, about 6 minutes.
  3. Add pasta, remaining 1/2 teaspoon salt, and lemon zest and juice to skillet and toss just until well combined. Remove from heat and toss in arugula.
  4. Serving size: 2 cups

Notes

If you’d like, sprinkle each serving of pasta with 1 tablespoon grated Parmesan.

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