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Whole-Wheat Spaghetti with Broccoli, Chickpeas, and Garlic

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Whole-Wheat Spaghetti with Broccoli, Chickpeas, and Garlic

Whole-Wheat Spaghetti with Broccoli, Chickpeas, and Garlic

amanda

Equipment

  • - Pasta Strainers

  • - Chef's Knife

  • - Cutting Board

  • - Heavy-Duty Garlic Press

  • - Sauté Pan

  • - Colander

  • - Pot

  • - Olive Oil Bottle (Optional)

  • - Salad Spinner (Optional)

  • - Mandoline Slicer (Optional)

Ingredients

  • 6 garlic cloves, chopped (about 1/4 cup)

  • 1/2 teaspoon dried hot red pepper flakes

  • 1/4 cup extra-virgin olive oil plus additional for drizzling

  • 2 (10-ounce) packages frozen chopped broccoli (not thawed)

  • 3/4 teaspoon salt

  • 1 (15-ounce) can chickpeas, rinsed and drained

  • 1/2 pound whole-wheat spaghetti

  • Accompaniments: finely grated parmesan; lemon wedges (optional)

  • 1 lemon wedges

Instructions

1

Instruction 1

Cook garlic and red pepper flakes in oil in a 12-inch heavy skillet over moderate heat, stirring, until garlic is golden, about 1 minute. Add broccoli and salt and cook, breaking up frozen chunks and stirring occasionally, until broccoli is thawed and crisp-tender, 5 to 7 minutes. Stir in chickpeas and cook until heated through.
2

Instruction 2

Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1/2 cup pasta cooking water, then drain pasta in a colander. Add pasta and reserved cooking water to broccoli and chickpeas in skillet and cook over moderate heat, tossing, until combined well. Serve drizzled with additional olive oil.
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