Go Back
A bowl of creamy chickpea pasta with bright green broccoli and parmesan cheese

High Protein Broccoli Pasta

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 415 kcal

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.