Whole Wheat Spaghetti With Broccoli Chickpeas And Garlic Recipes

Steps:

• 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.
• 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.

Steps:

• Place a large pot filled with lightly salted water over high heat to bring to a boil.
• Place a large saucepan over medium-low heat and add olive oil, swirling it to coat the bottom. Reduce heat to low, add garlic, and cook it slowly until tender and golden, about 15 minutes. Add hot pepper, rosemary, onion, carrot, and celery and toss to coat well with oil. Raise heat to medium and cook, stirring often, until softened, about 15 minutes.
• Discard rosemary and garlic. Add 1 can of chickpeas with the liquid from the can. Drain the second can, reserving the liquid. Add those chickpeas to the saucepan along with one can of water. Raise heat to medium-high and cook until liquid in pan is reduced by half. Discard hot pepper. Remove from heat and keep warm.
• In the boiling water, cook the pasta until almost done, about 8 to 10 minutes. Drain well and add to saucepan of chickpeas and vegetables. Cook the pasta in the sauce for 2 to 3 minutes, then add butter. If the mixture seems dry, add a bit of the reserved liquid from the chickpeas. Season with salt and black pepper to taste.
• To serve, place the pasta in a deep, warmed, platter. Drizzle with a bit of extra virgin olive oil. Dust with Parmigiano Reggiano, and sprinkle with bonito flakes. Serve immediately.

Steps:

• Cook garlic and red pepper flakes in oil in a 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.
• Cook pasta in a 6 to 8 quart pot of boiling salted water until al dente.
• Reserve 1/2 cup pasta 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.
• Sprinkle parmesan cheese over top.
• Serve drizzled with additional olive oil and lemon wedges on the side.