Penne Pasta with Spinach, Broccoli, and Chickpeas

Penne Pasta with Spinach, Broccoli, and Chickpeas

A recipe for penne pasta with spinach, broccoli, and chickpeas. Broccoli is a weapon against cancer! Sulforaphane found in them exhibits strong antioxidant activity, neutralizing free radicals, and thus reducing the risk of cancer development.


  • Whole grain penne pasta: 70 g
  • Broccoli: 80 g (1 cup)
  • Fresh spinach: 28 g (1 cup)
  • Garlic: 1 clove (about 7 g)
  • Canned chickpeas, drained: 91 g (about 1/2 cup)
  • Coconut milk: 119 ml (about 1/2 cup)
  • Refined rapeseed oil: 4 ml (2 teaspoons)
  • Ground nutmeg: a pinch
  • Fine-grained iodized sea salt: a pinch
  • Ground black pepper: a pinch


  1. Cook the pasta al dente in salted water.
  2. Wash the broccoli and cut it into florets.
  3. Drain the chickpeas and rinse them under cold water.
  4. Peel and chop the garlic.
  5. In a heated pan with oil, sauté the garlic. Then add spinach, broccoli, and sauté for about 5 minutes.
  6. Pour in the coconut milk, add spices, cover, and cook over low heat for about 10 minutes.
  7. When the vegetables are tender, add the pasta, chickpeas, and sauté for a while longer.
  8. Transfer the finished dish to a plate.

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