weeknight pasta

Happy Pasta Wednesday! This week’s recipe is light, healthy, and a great way to add veggies into your pasta. I created this recipe one random night with whatever I had around and it has become a favorite in our house. After cooking up some broccoli in a skillet, I added a handful of cut tomatoes and let it cook together and it created the most lovely sauce. The tomatoes release their juices and the broccoli soaks it up and for some reason it just works!! I like to add in chickpeas for some added fiber and protein as well. This can be made with any pasta you like, but I like to mix it up and do a gluten-free pasta for this. Top it with a little parmesan and you will have a pasta that is packed with flavor and healthy all at the same time.

healthy pasta
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Healthy Broccoli and Tomato Pasta


  • about 2 cups chopped broccoli
  • about 2 cups tomatoes, depending on their size (I like cherry for this) I will cut them in half or in quarters
  • 1-2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 cup chickpeas
  • 1/2 pound gluten-free pasta
  • salt and pepper to taste
  • parmesan for topping


  • Cut the broccoli and tomatoes into bite-size pieces.
  • Heat a large skillet over medium-high heat and add in the olive oil and butter.
  • Once the butter is melted, add in the broccoli with a sprinkle of salt and allow the broccoli to cook for a few minutes to soften and even start to char slightly.
  • Add in the tomatoes with another sprinkle of salt and stir to combine.
  • Let the tomatoes cook with the broccoli until the juices of the tomatoes release and become like a sauce.
  • Add in the chickpeas and the pasta and cook everything together for a few minutes.
  • Add salt and pepper to taste.
  • Top with freshly grated parmesan and serve hot!
Author: Maria Provenzano
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