- 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.
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.