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Whole Wheat Gemelli with Broccoli, Chickpeas and Hot Pepper Garlic Sauce

Rated as 4.5 out of 5 Stars

"We pair toasty, whole-wheat pasta with broccoli and chickpeas in this hearty taste of the Mediterranean. Our versatile Hot Pepper Garlic Sauce--one of our most talked about sauces--is made in Southern Italy, famous for its fiery cuisine."
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Ingredients

35 m servings 664 cals
Original recipe yields 4 servings (4 -6 servings)

Directions

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  1. Boil a large pot of salted water to blanch broccoli. Once the water boils, add broccoli and cook for 5 minutes, or until tender. Remove broccoli with a slotted spoon. Rinse quickly with cold water and set aside.
  2. Add pasta to boiling water and cook for al dente texture, following package instructions. Drain pasta, reserving 1/2 cup of pasta water for finishing sauce.
  3. In the meantime, use a large saucepan on a medium-hot setting to heat Hot Pepper Garlic Sauce with olive oil, about 3 minutes. Add broccoli, sea salt and chickpeas to the pan. Cook until heated thoroughly, about 5 minutes. Introduce cooked pasta and a bit of pasta water to the saucepan with broccoli mixture. Toss well to combine. Cook together for another 2 minutes to marry flavors.
  4. Serve drizzled with extra virgin olive oil and topped with Parmesan.

Nutrition Facts


Per Serving: 664 calories; 12.3 g fat; 113.9 g carbohydrates; 26.4 g protein; 10 mg cholesterol; 1097 mg sodium. Full nutrition

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Reviews

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This a great healthy meal and my kids loved it. I used thick noodles and next time I will use something smaller and thinner. Other than that it was yummy!

The flavors were subtle and mixed well with my peppercorn tilapia. I could not find pepper garlic sauce so I used hot pepper sauce (found in Italian aisle) and added a teaspoon of garlic sauce m...