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Pasta with Broccolini, Preserved Lemon and Chickpeas

Name: Pasta with Broccolini, Preserved Lemon and Chickpeas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3 servings
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

3 servings

servings

10 minutes

active time

30 minutes

total time

Start Cooking

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

Directions

Pasta

In a large pot, bring 8 cups of water and 1 tablespoon salt (measure both) to a 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.

Saute

While the spaghetti is cooking, heat oil in a large skillet over medium heat. Sauté 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. Sauté 1-2 minutes, turn the heat off.

Combine

When the pasta and broccolini are done (save 1 cup of pasta water), add the pasta and broccolini to the garlic, shallot, and chickpea mixture in the skillet over medium heat. Add 1/2- 1 cup of 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).

Season

Toss in the fresh parsley and pecorino, taste again, and adjust salt, pepper and chili flakes. You want to taste both the salt and the lemon. 😉 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.

Nutrition

Serving Size

Calories

570

Total Fat

19.8 g

Saturated Fat

4.1 g

Unsaturated Fat

Trans Fat

0 g

Cholesterol

9.8 mg

Sodium

805.9 mg

Total Carbohydrate

80.8 g

Dietary Fiber

9.7 g

Total Sugars

5.7 g

Protein

20.8 g