Chickpea, roasted capsicum and broccoli pasta

Author: Chrissy Freer - B App Sc Nut, Grad Cert Human Nut

Photographer: Jeremy Simons

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The chickpeas and plenty of veg add satisfying protein and fibre to this easy vegetarian pasta meal, that's ready in just 25 minutes.

Serves: 4

Time to make: 25 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

240g wholemeal or spelt pasta
300g broccoli, cut into florets
1 tablespoon extra-virgin olive oil
2 cloves garlic, crushed
½ lemon, zested, juiced, plus extra lemon wedges, to serve
400g can no-added-salt chickpeagarbanzoXsgarbanzosX, rinsed, drained
200g store-bought roasted red capsicum (not in oil), sliced
120g baby spinach leaves
¹⁄³ cup (80g) reduced-fat ricotta, to serve

Instructions

1 Cook pasta according to packet instructions or until al dente, adding broccoli for last 2 minutes of cooking time. Drain.

2 Meanwhile, heat oil in a large frying pan over medium heat. Add garlic and half the lemon zest and cook, stirring, for 30 seconds or until fragrant. Add chickpeas and capsicum and cook, stirring, for 2 minutes or until warmed through.

3 Add cooked pasta, broccoli and baby spinach, tossing until combined and spinach is just wilted. Divide pasta among serving bowls. Top with dollops of ricotta and remaining lemon zest. Season with freshly ground black pepper and lemon juice to taste. Serve with lemon wedges on the side.

Nutrition Info (per serve)

Calories 428cal

Kilojoules 1790kJ

Protein 21.3g

Total fat 9.2g

–Saturated fat 2.2g

Carbohydrates 59.4g

–Sugars 3.9g

Dietary fibre 11.1g

Sodium 91mg

Calcium 164mg

Iron 4.5mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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