Broccoli Garbanzo Pasta

Yesterday I had amazing motivation and was going to do both core and spin class back-to-back. But to my despair all of the bikes were occupied once I completed working my midsection. Since I was already at the gym with the mindset to sweat for 2 hours straight, I decided to jump on an elliptical instead. Upon completion, I idiotically dismounted before it completely stopped spinning and it rammed into my left ankle. Stupid stupid stupid! Don’t do what I did. Unless you like having a swollen, stiff ankle.

To add insult to (literal) injury, after consulting with my checking account I realized that it has become quite skinny a bit too early in the month. Since my biggest expense is the grocery store (is that sad?) I made this meal out of things I already had in the fridge and pantry. Thankfully I had some fresh things on hand still but that won’t last long as the month rolls along. Oh the downfall of being a graduate student and a lover of cooking and baking! But for now, this meal was creamy, wonderful and filling. Couldn’t ask for more! Unless it could have ankle/moron healing powers too.


13.25 oz box whole wheat Rotini

2 Tbsp olive oil

3 garlic cloves, minced

3 cups broccoli florets

15 oz can garbanzo beans or chickpeas, rinsed and drained

2/3 cup white wine or vegetable broth

1 Tbsp Italian seasoning

Salt and pepper

2/3 cup milk

10 oz container Philadelphia Italian Cheese & Herb Cooking Creme

1/2 cup shredded Parmesan cheese, divided


  1. In a large saucepan, cook pasta according to package directions.  Drain and keep warm.
  2. Meanwhile, in a large nonstick skillet saute garlic in olive oil for 1 minute. Add the broccoli, beans, wine or broth, Italian seasoning, and salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 7-8 minutes or until slightly reduced.
  3. In a small bowl, combine milk and cooking cream until smooth; stir into bean mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in 1/4 cup Parmesan cheese. Serve over cooked pasta. Sprinkle with remaining cheese.

Source: Adapted from Allrecipes

Print Friendly

8 Responses to “Broccoli Garbanzo Pasta”

Leave a Reply

Photobucket PhotobucketPhotobucketPhotobucketPhotobucket
Follow Me on Pinterest
  • Bake Sale
  • Bread Rolls Buns & Dough
  • Contests
  • Dressing Sauces & Condiments
  • Gift Ideas
  • Giveaways
  • Reviews
  • Salads
  • Side Dish
  • Slow Cooker
  • Travel
  • Uncategorized
  • Vegetarian
my foodgawker gallery
my photos on tastespotting
Secret Recipe Club
The Great Food Blogger Cookie Swap 2013
Manage your shopping list and search for recipes from across the web at
 photo Gourmandize-loves-this-blog.png
Little Bitty Design Studio