It’s 6pm. You’re tired. Dinner needs to happen fast.
This high protein broccoli pasta is the answer to your busy night. It is fresh, filling, and so easy to make. This dish delivers a creamy, satisfying meal that everyone will love. You can have a healthy dinner on the table in minutes. It is the perfect way to end a long day.
Why You’ll Love This High Protein Broccoli Pasta
This recipe feels like a warm hug in a bowl. You get all the comfort of pasta with a healthy twist. Using chickpea pasta makes it a nutritional powerhouse for your family. It is perfect for a healthy reset after a busy weekend. Your family will love the creamy, cheesy sauce in every bite.
This dish is a total game changer for busy families. It combines simple pantry staples with fresh greens. You don’t need meat to get plenty of protein here. The Greek yogurt creates a velvety sauce that tastes indulgent. It is much lighter than traditional heavy cream sauces. You can feel good about serving this any night.
Simple Method
You only need one pot for most of this meal. The broccoli cooks right with the pasta to save time. This shortcut makes cleanup a breeze for you. Even if you are a beginner, this method is very doable. You will have a restaurant-quality meal in under 30 minutes. It is a stress-free way to feed your loved ones.
What You Need
This recipe uses pantry staples that you likely have on hand right now.
- 8 oz chickpea-based penne pasta
- 3 cups fresh broccoli florets, cut into small pieces
- 1/2 cup plain non-fat Greek yogurt
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cracked black pepper
- 1/4 cup reserved pasta cooking water
Step-by-Step
- Bring a large pot of salted water to a rolling boil.
- Add chickpea pasta to the water and cook for 2 minutes less than the package directions indicate for al dente.
- Add the broccoli florets directly into the boiling pasta water for the final 3 minutes of the pasta’s cooking time.
- Reserve 1/2 cup of the starchy pasta water, then drain the pasta and broccoli.
- In the same pot over low heat, sauté the minced garlic in olive oil for 1 minute until fragrant.
- Return the pasta and broccoli to the pot.
- Whisk the Greek yogurt and Parmesan cheese together in a small bowl, then fold into the pasta mixture.
- Gradually add the reserved pasta water while stirring until the sauce reaches a creamy consistency.
- Season with salt, black pepper, and red pepper flakes.
- Remove from heat immediately to prevent the yogurt from curdling and serve.
Best Ways to Enjoy It
Serve this dish in your favorite wide pasta bowls. A sprinkle of extra Parmesan on top adds a lovely touch. You might also like a few fresh basil leaves for color. It pairs beautifully with a crispy garlic bread. This is a quick weeknight dinner that feels very special. Set the table and enjoy this meal with your family.
Storage & Reheating
Store your leftovers in an airtight glass container. They will stay fresh for up to three days in the fridge. This recipe is not ideal for the freezer. The yogurt sauce may separate if it is frozen. When you reheat it, use a small skillet. Always add a tiny bit of liquid to keep the creamy consistency you love.
Recipe Tips
- Please don’t skip this step of reserving your pasta water.
- Use fresh broccoli florets for the best crunch and color.
- Whisk your yogurt and cheese until they are very smooth.
- Add the water slowly to get the perfect creamy texture.
- Turn the heat down low before adding the yogurt mixture.
- For a holiday side, double the batch to feed a crowd.
- Add a handful of fresh summer peas for extra sweetness.
- Use a good quality Parmesan for the best flavor profile.
Ways to Switch It Up
- Swap chickpea pasta for lentil pasta for a different taste.
- Add roasted red peppers for a smoky, sweet flavor.
- Use a dairy-free yogurt to make this recipe vegan-friendly.
- Toss in some toasted pine nuts for a delightful crunch.
- In the summer, try using zucchini noodles for a lighter meal.
Quick Answers
How do I know when it’s done?
The pasta should be tender but still have a slight bite. The broccoli should be bright green and fork-tender. If it turns dull green, it may be overcooked. The sauce will have a surprising tang that is perfectly balanced.
Will my kids really eat this?
Most kids love the creamy, cheesy flavor of the sauce. The broccoli is cut small so it is easy to eat. You can even blend the broccoli into the sauce. It is a great way to hide extra veggies.
What if I don’t have chickpea pasta?
You can use regular wheat pasta if you prefer. Just keep in mind the protein content will be lower. Whole wheat pasta is another great, healthy option for this dish. Both will work perfectly with the creamy yogurt sauce.
I hope this easy dinner brings a little peace to your kitchen. It is a wonderful way to nourish your family with fresh ingredients. Give it a try and see how simple healthy eating can be.
— Lidia
High Protein Broccoli Pasta
Ingredients
- 8 oz chickpea -based penne pasta
- 3 cups fresh broccoli florets, cut into small pieces
- 1/2 cup plain non-fat Greek yogurt
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic , minced
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cracked black pepper
- 1/4 cup reserved pasta cooking water
Instructions
- Bring a large pot of salted water to a rolling boil.
- Add chickpea pasta to the water and cook for 2 minutes less than the package directions indicate for al dente.
- Add the broccoli florets directly into the boiling pasta water for the final 3 minutes of the pasta's cooking time.
- Reserve 1/2 cup of the starchy pasta water, then drain the pasta and broccoli.
- In the same pot over low heat, sauté the minced garlic in olive oil for 1 minute until fragrant.
- Return the pasta and broccoli to the pot.
- Whisk the Greek yogurt and Parmesan cheese together in a small bowl, then fold into the pasta mixture.
- Gradually add the reserved pasta water while stirring until the sauce reaches a creamy consistency.
- Season with salt, black pepper, and red pepper flakes.
- Remove from heat immediately to prevent the yogurt from curdling and serve.
