Sauteed Penne with Broccoli and Chickpeas

Ingredients

• 3 cups broccoli, cut up into smallish florets
• 2 Tablespoons salt (for the boiling water)
• 1 pound penne
• 3 Tablespoons olive oil
• 1 15 ounce can chickpeas, drained and well-rinsed
• 1 teaspoon crushed red pepper flakes (more or less, to taste)
• 2 Tablespoons fresh lemon juice (more or less, to taste)

Directions

1. 1) Add salt to a large pot of water and bring to a boil. Briefly blanch the broccoli for 1-2 minutes, until tender but still crunchy. Using a slotted spoon, remove the broccoli from the boiling water and set broccoli aside (but save the water).
2. 2) Bring the water that the broccoli was cooking in back to a boil and use it to cook the penne until al dente, according to the package directions. Drain well, and briefly rinse the pasta in cold water.
3. 3) Heat the olive oil in a large, deep, non-stick pan over medium-high heat. Add the penne and red pepper flakes, and saute for 1 minute, stirring frequently. Add the chickpeas and broccoli florets and saute for about 4-5 minutes, stirring frequently, until the ingredients are lightly browned in places and the pasta is fully heated through.
4. 4) Remove from heat, add the lemon juice, then toss and serve immediately.