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 thereby reducing the risk of cancer development.


  • Whole wheat 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 iodized sea salt: a pinch
  • Ground black pepper: a pinch


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

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