Pasta with Broccolini, Preserved Lemon and Chickpeas
This simple Pasta with Broccolini, Preserved Lemon and Chickpeas is punchy and bright and comes together quickly and easily – on the table in under 30 minutes! A tasty healthy weeknight dinner!
We’ve been amping up our broccolini and broccoli intake lately, making a point to have it weekly. Here’s a simple little pasta recipe that comes together in under 30 minutes that highlights this healthy veggie. Pasta with Broccolini, Preserved Lemon and Chickpeas is fast, easy, flavorful and a snap to throw together on busy weeknights. We’ve been loving it and think you will too!
What is broccolini anyways?
Many think broccolini is just a younger version of broccoli but this is simply not the case. It is also not the same as broccoli rabe- another common misconception. Broccolini is actually a crossbreed between broccoli and Chinese broccoli- a leafy green – and the combination of the two gives broccolini its beautiful deep emerald color, long elegant stems and petite, condensed florets. Truly the stuff of enchanted broccoli forests…
There is much to love about broccolini; how it holds its lovely shape and color when cooked, that it cooks so darn quickly, and how packed full of vitamins and nutrients it is. And I’m hearing, that kids even like it a little better too because it is a little less bitter than regular broccoli.
The recipe starts with cooking the spaghetti. My new obsession is this organic pasta from Italy, Monograno. A little spendy but worth the splurge.
TIP: Measuring the water and salt– in this case 8 cups water and 1 tablespoon salt– will ensure that not only the pasta and broccolini are seasoned well, but that the reserved “pasta water” is seasoned well too – which affects the flavor of the finished dish. It’s a good ratio to remember when cooking any pasta.
While the pasta is cooking, prep your ingredients. Chop the shallot and garlic.
Split in half any broccolini that are bigger than a pencil thick.
Chop the preserved lemon if using. Feel free to sub lemon zest and lemon juice – but the preserved lemon will give it a delicious tangy briny flavor.
Saute the shallots and garlic in olive oil. Add the chili flakes.
If you are up for trying something new- these chili flakes – Aleppo and Urfa Biber are both sensational. Not too spicy, with fruity notes, and lots of flavor. Great in pasta!
We sell them at our Bowl and Pitcher store or you can find them online.
Or FEEL FREE to use regular chili flakes!
If you happen to have sumac, add this as well- if not- just skip it.
Lately, we’ve taken to adding chickpeas, for extra fiber and protein, but you can leave these out if you prefer.
When the spaghetti is al dente, add the broccolini to the pasta water. Let it simmer until vibrant and just tender, 3 minutes or so.
Drain, saving 1 cup of the pasta water.
Pour in the pasta, broccolini and hot pasta water into the pan and give a good toss.
Add the herbs and preserved lemon. Give a good toss!
Add in the pecorino. Taste and adjust salt, chili flakes and lemon (lemon juice or preserved lemon) to your liking.
When it tastes just right, divide among bowls. This recipe will make 3 hearty servings.
Enjoy the Pasta with Broccolini and let us know what you think in the comments below.
xoxo
Sylvia
More broccolini recipes you may like:
Pasta with Broccolini, Preserved Lemon and Chickpeas
Prep Time: 10
Cook Time: 20
Total Time: 30 minutes
Yield: 3
Category: pasta, main, vegetarian
Method: stovetop
Cuisine: italian
Diet: Vegetarian
Description
Pasta with Broccolini, Preserved Lemon and Chickpeas – a punchy, bright pasta recipe that comes together quickly and easily – on the table in under 30 minutes! A tasty healthy weeknight dinner!
Ingredients
- 8 cups water
- Salt
- 8 ounces spaghetti
- 10–12 ounces broccolini, cut in half lengthwise ( or use regular broccoli see notes)
- 3 tablespoons olive oil
- 1 fat shallot, finely diced
- 6 cloves garlic, rough chopped
- 1/2 teaspoon Aleppo, Urfa Biber or regular chili flakes
- 1/4 teaspoon sumac (optional)
- 1–2 tablespoons preserved lemon, chopped (or sub lemon zest from one lemon)
- 1 cup cooked chickpeas (optional)
- 1/4 teaspoon salt and pepper
- 1 cup reserved hot pasta water
- 1–2 tablespoons lemon juice (if not using preserved lemon)
- 1/2 cup chopped flat-leaf parsley
- 1/4 cup pecorino or parmesan
- optional: additional 1 tablespoon olive oil or butter
- salt and pepper to taste
Instructions
In a large pot, bring 8 cups of water and 1 tablespoon salt (measure both) to boil. Add spaghetti and simmer until al dente. Add broccolini to the pasta water and cook 2-3 minutes, or until just tender and vibrant green. Drain, reserving 1 cup of the pasta water.
While the spaghetti is cooking, heat oil in a large skillet over medium heat. Saute shallots and garlic 3-4 minutes until fragrant and tender. Add chili flakes, sumac, preserved lemon ( or lemon zest), chickpeas if using, and salt and pepper. Saute 1-2 minutes, turn the heat off.
When the pasta and broccolini are done (save 1 cup pasta water) add it to the garlic shallot mixture in the skillet, over medium heat. Add 1 cup hot pasta water, and give a good toss. Taste. Add a squeeze of lemon juice if you like (especially if not using. the preserved lemons).
Toss in the fresh parsley and pecorino, taste again, and adjust salt, pepper and chili flakes. You want to taste the salt and lemon, both. 😉 For extra richness, mix in another little drizzle of olive oil – or a little butter (my husband LOVES it this way).
Divide among bowls and enjoy.
Notes
Leftovers reheat well and will keep 3-4 days in the fridge.
Keywords: pasta with broccolini, broccoli pasta, broccolini pasta, pasta with broccolini and chickpeas,