This tasty pasta dish pairs fresh broccolini and chickpeas with zucchini noodles, creating a light and healthy meal. The gremolata breadcrumbs add a crunchy finish that’s hard to resist.
I love how colorful and vibrant this dish looks on my plate—like a cheerful garden! Plus, it’s super easy to whip up for a weeknight dinner. 🍝🥦
Key Ingredients & Substitutions
Zucchini: Spiralized zucchini serves as a great pasta alternative. If you can’t find zucchini, consider using carrots or yellow squash for a similar texture.
Broccolini: This tender green adds a nice crunch. If unavailable, regular broccoli works just as well. You can even try asparagus for a different flavor profile!
Chickpeas: They provide protein and a hearty texture. For a variation, use white beans or lentils if you’re looking for a different taste or texture.
Breadcrumbs: I prefer homemade breadcrumbs for freshness. If you don’t have them, store-bought varieties are fine; just check for low-sodium options if needed.
Fresh Parsley: While parsley adds freshness, you can substitute it with basil or cilantro if you’re in the mood for something different.
How Do I Properly Blanch Broccolini?
Blanching broccolini helps retain its vibrant green color and crisp texture. It sounds complicated, but it’s pretty straightforward!
- Bring a large pot of water to a boil and add a good amount of salt (this flavors the broccolini).
- Add the trimmed broccolini and cook for just 2-3 minutes until bright green.
- Quickly transfer it to an ice bath (a bowl of ice water) to stop the cooking – this keeps it tender yet crisp.
- Drain well before adding to your dish.
This technique not only enhances the color but also helps preserve nutrients, making your dish healthier.
Broccolini and Chickpea Zucchini Pasta with Gremolata Breadcrumbs
Ingredients You’ll Need:
For the Pasta:
- 4 small zucchini, spiralized into noodles
- 2 cups broccolini, trimmed
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- Salt and pepper, to taste
For the Gremolata Breadcrumbs:
- 1/2 cup breadcrumbs
- Zest of 1 lemon
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh lemon juice
How Much Time Will You Need?
This delicious dish takes about 15 minutes to prepare and cook. You will be busy with chopping, sautéing, and mixing, but it all comes together quickly for a vibrant meal!
Step-by-Step Instructions:
1. Prepare the Gremolata Breadcrumbs:
Start by heating 1 tablespoon of olive oil in a small skillet over medium heat. Add in the breadcrumbs, stirring them frequently. Keep an eye on them for about 3-4 minutes until they turn golden brown and crispy. Once they’re done, remove them from the heat and mix in the lemon zest and chopped parsley. Set this tasty mix aside for later!
2. Cook the Broccolini:
Next, bring a large pot of salted water to a boil. Once boiling, add the trimmed broccolini and blanch it for about 2-3 minutes. You want it to look vibrant green and tender, but not mushy! Once it’s ready, take it out and immediately place it in an ice bath (a bowl of ice water) to stop the cooking process. After a minute, drain it well.
3. Sauté the Chickpeas and Garlic:
Using the same pot, pour in the remaining tablespoon of olive oil over medium heat. Add your minced garlic and let it cook for about 30 seconds until it smells amazing! Then, stir in the chickpeas and sauté for another 2-3 minutes until they’re nicely warmed up.
4. Combine Zucchini and Broccolini:
Time to add the zucchini noodles and your blanched broccolini to the pot. Gently toss everything together, making sure the zucchini warms up but stays firm—this should take about 2-3 minutes. Don’t let them get mushy!
5. Season and Serve:
Now, add a sprinkle of salt, pepper, and the fresh lemon juice to the mix. Toss it all well so that the flavors spread evenly. Once everything is combined, plate your zucchini pasta and generously top it with the gremolata breadcrumbs you made earlier.
6. Garnish and Enjoy:
If you’d like, you can sprinkle a bit more parsley or some extra lemon zest on top before serving. Enjoy your fresh and vibrant dish that’s sure to impress!
Can I Use Other Vegetables Instead of Broccolini?
Absolutely! You can substitute broccolini with other vegetables such as asparagus, green beans, or even spinach. If using leafy greens like spinach, just sauté them briefly instead of blanching, as they cook much quicker.
What Can I Use Instead of Breadcrumbs?
If you’re looking for a gluten-free option, you can use gluten-free breadcrumbs or crushed nuts for a crunchy topping. Alternatively, crushed crackers or panko breadcrumbs can add a nice texture as well.
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, gently warm in the microwave or on the stove, adding a splash of olive oil to keep the zucchini from becoming too soft.
Can I Make This Vegan?
This recipe is already vegan! Just ensure that the breadcrumbs don’t contain any dairy ingredients, and you’ll have a delicious and completely plant-based dish!
