Rating: 3.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

Swap out regular pasta for pasta made with chickpeas and you'll more than triple the fiber and double the protein in this simple, satisfying dish. Be sure to save some of the pasta water to make a sauce. Feel free to use frozen broccoli in a pinch (you can blanch the broccoli in the same water you use to cook the pasta).

EatingWell.com, February 2021


Credit: Carolyn A. Hodges, R.D.

Recipe Summary

10 mins
15 mins


Ingredient Checklist


Instructions Checklist
  • Cook pasta according to package directions; drain, reserving ½ cup cooking water.

  • Return the drained pasta to the pot and add goat cheese. Stir until the cheese melts and coats the pasta, adding the reserved pasta water as needed to make a thin sauce.

  • Fold in broccoli. Season to taste with salt and pepper, if desired.

To make ahead

Refrigerate for up to 1 day.

Nutrition Facts

292 calories; fat 11g; cholesterol 12mg; sodium 232mg; carbohydrates 37g; dietary fiber 10g; protein 21g; sugars 6g; niacin equivalents 1mg; saturated fat 5g; vitamin a iu 2130IU.