Pasta with Broccolini & Chickpeas
Ingredients
The pasta
-
8
cups
water
-
1
tablespoon
salt
-
8
ounces
spaghetti
-
10-12
ounces
broccolini, cut in half lengthwise
The sauce
-
3
tablespoons
olive oil
-
1
fat shallot
finely diced
-
6
cloves
garlic, rough chopped
-
½
teaspoon
Aleppo or Urfa Biber or regular chili flakes
-
¼
teaspoon
sumac (optional)
-
1-2
tablespoons
preserved lemon, chopped
-
1
cup
cooked chickpeas (optional)
-
¼
teaspoon
salt and pepper
-
1
cup
reserved hot pasta water
-
1-2
tablespoons
lemon juice
-
½
cup
chopped flat-leaf parsley
-
¼
cup
pecorino or parmesan
-
1
tablespoon
additional olive oil or butter (optional)
Instructions
- Boil water with salt and cook spaghetti until al dente.
- Add broccolini to the pasta water and cook for 2-3 minutes.
- Drain pasta and broccolini, reserving 1 cup of pasta water.
- In a skillet, heat olive oil and sauté shallots and garlic until fragrant.
- Add chili flakes, sumac, preserved lemon, chickpeas, salt, and pepper to the skillet and sauté briefly.
- Combine the drained pasta and broccolini with the mixture in the skillet, adding reserved pasta water.
- Toss in parsley and pecorino, adjusting seasoning as needed.
- Serve in bowls and enjoy.
Nutrition Facts (estimated)
Servings
3
Calories
570
Total fat
19.8g
Total carbohydrates
80.8g
Total protein
20g
Sodium
805.9mg
Cholesterol
9.8mg
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