Description
Pasta with Broccolini, Preserved Lemon and Chickpeas – a punchy, bright pasta recipe that comes together quickly and easily – on the table in under 30 minutes! A tasty healthy weeknight dinner!
Ingredients
Units
Scale
- 8 cups water
- Salt
- 8 ounces spaghetti
- 10-12 ounces broccolini, cut in half lengthwise ( or use regular broccoli see notes)
- 3 tablespoons olive oil
- 1 fat shallot, finely diced
- 6 cloves garlic, rough chopped
- 1/2 teaspoon Aleppo, Urfa Biber or regular chili flakes
- 1/4 teaspoon sumac (optional)
- 1-2 tablespoons preserved lemon, chopped (or sub lemon zest from one lemon)
- 1 cup cooked chickpeas (optional)
- 1/4 teaspoon salt and pepper
- 1 cup reserved hot pasta water
- 1-2 tablespoons lemon juice (if not using preserved lemon)
- 1/2 cup chopped flat-leaf parsley
- 1/4 cup pecorino or parmesan
- optional: additional 1 tablespoon olive oil or butter
- salt and pepper to taste
Instructions
- Pasta. In a large pot, bring 8 cups of water and 1 tablespoon salt (measure both) to a boil. Add spaghetti and simmer until al dente. Add broccolini to the pasta water and cook 2-3 minutes, or until just tender and vibrant green. Drain, reserving 1 cup of the pasta water.
- Saute. While the spaghetti is cooking, heat oil in a large skillet over medium heat. Sauté shallots and garlic 3-4 minutes until fragrant and tender. Add chili flakes, sumac, preserved lemon (or lemon zest), chickpeas (if using), and salt and pepper. Sauté 1-2 minutes, turn the heat off.
- Combine. When the pasta and broccolini are done (save 1 cup of pasta water), add the pasta and broccolini to the garlic, shallot, and chickpea mixture in the skillet over medium heat. Add 1/2- 1 cup of hot pasta water, and give a good toss. Taste. Add a squeeze of lemon juice if you like (especially if not using the preserved lemons).
- Season. Toss in the fresh parsley and pecorino, taste again, and adjust salt, pepper and chili flakes. You want to taste both the salt and the lemon. 😉 For extra richness, mix in another little drizzle of olive oil – or a little butter (my husband LOVES it this way). Divide among bowls and enjoy.
Notes
Leftovers reheat well and will keep 3-4 days in the fridge.
If using regular broccoli, allow a couple of extra minutes of cooking time ( florets and stems tend to be bigger).
Nutrition
- Serving Size:
- Calories: 570
- Sugar: 5.7 g
- Sodium: 805.9 mg
- Fat: 19.8 g
- Saturated Fat: 4.1 g
- Carbohydrates: 80.8 g
- Fiber: 9.7 g
- Protein: 20.8 g
- Cholesterol: 9.8 mg