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Rosemary Penne with Broccoli and Chickpeas



Adapted from allyou.com recipe


  • Salt (for boiling water)
  • 1 head broccoli, cut into florets, stems discarded
  • 12 oz whole-wheat penne pasta, uncooked
  • 1/4 C of The Olive Bin's Rosemary Olive Oil (Fused)
  • 4 cloves garlic, chopped
  • 1/2 tsp crushed red pepper
  • 1 15-oz can chickpeas, drained and rinsed
  • 1/4 C fresh lemon juice (from 2 small lemons)
  • 1/2 C grated Parmesan


  1. Bring pot of salted water to a boil. Reduce heat to medium-high. Add broccoli; cook until just tender, 3 minutes. Scoop out broccoli with slotted spoon; transfer to small bowl and set aside. Add pasta to pot of water and cook until tender, about 10 minutes.
  2. Warm olive oil in a large skillet over medium heat. Add garlic and crushed red pepper; saute until fragrant, about 1 minute. Add chickpeas, reserved broccoli and 1/2 tsp salt. Cook, stirring, until heated through.
  3. Drain pasta, reserving 1/2 C of cooking liquid. Return pasta to pot; stir in chickpea mixture and lemon juice. Stir in reserved cooking liquid, 1 T at a time, until pasta is lightly moistened. Spoon pasta into bowls, sprinkle with Parmesan, and serve.


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