This recipe came about one evening when I had some broccoli and red bell peppers in the fridge that I needed to use up. I was in the mood for pasta, and also decided to add some chickpeas as a protein source. The result was colorful, healthy, and very tasty.
A simple Parmesan-wine sauce makes this dish elegant enough to serve to guests.
8 ounces dried bowtie/butterfly pasta (farfalle)
2 cups bite-size fresh broccoli florets (approx. 8 ounces)
1/4 cup extra virgin olive oil
1 clove garlic, minced
1 medium red bell pepper, cut into matchstick slices
1 (15-ounce) can chickpeas, drained but not rinsed
Salt and freshly ground black pepper to taste
1/2 cup dry white wine
2 tablespoons grated Parmesan cheese, plus additional for topping as desired
Cook the pasta according to package directions. Drain.
Meanwhile, blanch the broccoli by boiling for one minute (or microwaving for 1 or 2 minutes with 2 tablespoons of water) until crisp-tender. Rinse under cold water to stop the cooking, and drain. Set aside.
In a large skillet, heat the olive oil over medium-low heat. Add the garlic and red bell peppers, and saute for a minute or two over low heat, just until the flavor and aroma start to emerge and the peppers start to soften. Do not let the garlic get brown.
Add the broccoli to the skillet, and saute over medium heat for a minute or two, stirring occasionally.
Add the cooked pasta, chickpeas, and salt and pepper to taste. Continue cooking over medium heat for an additional minute or two, stirring occasionally.
Add the white wine and continue cooking and stirring for another minute or two.
Add 2 tablespoons of Parmesan. Saute over medium-low heat for additional minute or two.
Transfer to serving dish(es) and sprinkle with additional grated Parmesan, as desired.
-- 4 servings