Rotini with Broccoli and Chickpeas
Rotini with Broccoli and Chickpeas

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, rotini with broccoli and chickpeas. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Al Dente rotini pasta combined in a homemade alfredo sauce mixed with broccoli and chicken breast. Uncover and add pasta, remaining sage, and Parmesan cheese; toss to combine. Mix in more of reserved cooking liquid by tablespoonfuls if pasta is dry.

Rotini with Broccoli and Chickpeas is one of the most favored of recent trending meals on earth. It is simple, it is fast, it tastes delicious. It is appreciated by millions daily. They’re fine and they look fantastic. Rotini with Broccoli and Chickpeas is something which I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few components. You can cook rotini with broccoli and chickpeas using 11 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Rotini with Broccoli and Chickpeas:
  1. Make ready 188 grams whole wheat rotini
  2. Prepare 1 head broccoli
  3. Make ready 3/4 cup low sodium chicken broth (or vegetable broth)
  4. Make ready 2 tbsp whole wheat flour
  5. Get 1 tbsp olive oil, extra virgin
  6. Prepare 4 clove garlic
  7. Make ready 1/4 tsp dried rosemary
  8. Take 540 ml canned chickpeas
  9. Make ready 2 tsp red wine vinegar
  10. Make ready 1 pinch salt
  11. Prepare 1/4 tsp pepper

Pasta and fresh broccoli combine with the delicious and complementary flavors of lemon and garlic. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. While pasta cooks, lightly spoon flour into a dry measuring cup; level with a knife. I made this with whole-wheat pasta and fresh broccoli – it was fine but too salty!

Instructions to make Rotini with Broccoli and Chickpeas:
  1. Bring a large saucepan of water to a boil. Cook pasta for 6 minutes. Add broccoli and continue cooking, stirring occasionally, until the pasta and broccoli are just tender, about 3 minutes more. Drain.
  2. Whisk broth and flour in a small bowl.
  3. Heat oil in the pot over medium-high heat. Add garlic and rosemary and cook, stirring, until fragrant, 30 seconds to 1 minute.
  4. Add in the broth mixture. Bring to a simmer, whisking constantly, until it thickens.
  5. Add chickpeas, vinegar, salt, pepper and the pasta mixture. Cook, stirring constantly, until heated through and coated with the sauce, about 2 minutes.

I would make again but without adding salt. I've made it with brown rice pasta, chickpea rotini and red lentil rotini, in each case with tasty results. Bring the mixture to a boil, and then simmer for several minutes or just until the broccoli is tender-crisp. Drain pasta and broccoli; stir into skillet with marinara mixture. If you don't want to buy broccolini, use a crown of broccoli instead.

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