Roasted Broccoli with garbanzo beans and whole wheat pasta

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  • 1 package whole wheat penne
  • 1 bunch broccoli (cut into pieces, removing stalks)
  • 1 can garbanzo beans (drained and rinsed)
  • 2 boxes of unsalted chicken broth or vegetable broth (what I used)
  • 1\4 cup olive oil
  • 1\2 cup fresh shaved Parmesan
  • 2 tablespoons garlic (minced)
  • red pepper flakes
  • sea salt\cracked pepper
  • fresh basil, thinly sliced

Preheat oven to 450.  In a dish, coat cuts of broccoli in a little olive oil, sea salt and cracked pepper and a fresh shakes of red pepper flakes (if desired).  Allow to roast alone for 15 minutes.  Take out of oven and add in garbanzo beans and garlic.  Roast for another 10-15 minutes.  Check occasionally to make sure it’s just starting to turn the broccoli brown.

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Bring your broth to a boil and cook your pasta according to the package.  Reserve 1\2 cup of broth.  Drain.  Toss in olive oil, broth and your broccoli/garbanzo mixture.  Plate and top with shredded parm and basil.

You can also add sausage to this for a heartier meal.   Either italian or chicken sausage of your choice.


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