Pasta with Broccolini, Preserved Lemon and Chickpeas Recipe
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!
How to Make the Best Pasta with Broccolini, Preserved Lemon and Chickpeas
This vibrant pasta dish brings together Mediterranean flavors in the most delightful way. The combination of tender broccolini, tangy preserved lemon, and hearty chickpeas creates a meal that’s both satisfying and refreshingly light. It’s the kind of weeknight dinner that feels special without requiring hours in the kitchen.
The preserved lemon is the secret ingredient that elevates this dish from ordinary to extraordinary. Its unique briny, intensely citrus flavor permeates the pasta, creating depth that regular lemon simply can’t match. If you haven’t worked with preserved lemons before, this recipe is the perfect introduction—they’re increasingly available in grocery stores and absolutely worth seeking out.
What makes this recipe truly shine is the careful balance of flavors: the slight bitterness of the broccolini, the punch of garlic and chili, the brightness of lemon, and the nutty richness of pecorino cheese. Each bite offers something different, keeping your palate engaged from the first forkful to the last.
Pasta with Broccolini, Preserved Lemon and Chickpeas
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
Pasta and Vegetables
Sauce
Finishing
Instructions
Cook the Pasta and Broccolini
- 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.
Prepare the Sauce
- 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 and Serve
- 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 to 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).
- 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. Divide among bowls and enjoy.
Notes
- You can substitute regular broccoli for the broccolini - just cut it into smaller florets.
- If you don't have preserved lemons, use the zest of one lemon plus a squeeze of lemon juice.
- The chickpeas add protein and heartiness but are optional if you prefer a lighter dish.
