Making Thyme for Health · by Sarah Rotavera★ 4.8 (12)
Roasted Broccoli and Chickpea Lemon Pasta
NUTRITION · PER SERVING30M COOK
CAL 25%·PRO 41%
CARBS 73G57% OF CAL
15G FIBER8G SUGAR50G OTHER
FAT 19G34% OF CAL
1G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pasta with roasted broccoli and chickpeas in a light lemon sauce with parmesan. Nutty and bright with tender vegetables and pasta. A quick, plant-based dinner ready in 30 minutes.
mainamericanpastabeans🍪 sheet pan🍳 skillet🔥 ovenvegetarian
View the full recipe on Making Thyme for Health →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 cups chopped broccoli florets
- 1 15-ounce can chickpeas (drained and rinsed)
- 3 tablespoons extra virgin olive oil
- 3 garlic cloves (minced)
- 2-3 tablespoons lemon juice (about 1 lemon squeezed; use 2 if you prefer strong lemon flavor)
- 8 ounces pasta (I used whole grain elbows; can also use GF pasta)
- 1/2 cup vegan parmesan (see notes)
At a glance
PER SERVING · TIME 30M
CAL 25%·PRO 41%
CARBS 73G57% OF CAL
15G FIBER8G SUGAR50G OTHER
FAT 19G34% OF CAL
1G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 25m
- Sodium
- 358mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 476mg
- Calcium
- 81mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 358MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.