Whole Wheat Pasta with Broccoli, Chickpeas & Hot Pepper Garlic Sauce

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Enjoy our imported Italian whole wheat pasta with this tasty combination of fresh broccoli, hearty chickpeas, extra virgin olive oil and our beloved Hot Pepper Garlic Sauce. Serve sprinkled with Parmesan for a spicy taste of the Mediterranean.

Ingredients:

• 4 crowns broccoli
• 1 (1-pound) package DeLallo Organic Whole Wheat Gemelli
• 3 teaspoons DeLallo Hot Pepper Garlic Sauce
• 4 tablespoons cup DeLallo Extra Virgin Olive Oil, plus more for drizzling
• 1 teaspoon DeLallo Natural Coarse Sea Salt
• 1 (15.5-ounce) can DeLallo Chickpeas, drained
• 1/2 cup DeLallo Grated Parmesan

Directions:

Boil a large pot of salted water to blanche broccoli. Once the water boils, add broccoli and cook for 5 minutes, or just 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.

Serves 4 to 6 Printer-friendly version