Pasta with Broccoli, Garbanzos, and Dried Cranberries

Ingredients

  • 8 oz (about ½ box) dry bow tie pasta

  • 2 Tbsp olive oil *

  • 4 garlic cloves, crushed *

  • ½ of a 19 oz can of garbanzos, rinsed and drained

  • ½ cup unsalted chicken broth

  • ½ cup dried cranberries

  • 1 cup fresh broccoli, chopped

  • 2 Tbsp grated parmesan cheese *

  • Cracked black peppercorns, to taste *

    * Ingredients not provided in order

Directions

  • Fill a large pot 3/4 full with water and bring to a boil. 

  • Add the pasta and broccoli and cook until al dente (tender), 10 to 12 minutes, or according to the package directions. Drain the pasta thoroughly.

  • In a large skillet, heat the olive oil and garlic over medium heat. 

  • Add the garbanzos and chicken broth. Stir until warmed through. 

  • Add the dried cranberries.

  • Divide the pasta among the plates. 

  • Top each serving with 1/6 of the sauce, 1 teaspoon Parmesan cheese and peppercorns to taste. 

  • Serve immediately.

(V) Vegan Substitute Item

(GF) Gluten-Free Substitute Item

(NF) Nut-Free Substitute Item