Broccolini and Chickpea Zucchini Pasta with Gremolata Breadcrumbs

Broccolini and Chickpea Zucchini Pasta with Gremolata Breadcrumbs

All weekend, a big block of Parmigiano-Reggiano cheese was calling my name from inside of the fridge. In an effort to fight the urge to chop it up and eat it all, I had to get out of the apartment. Where to go? Most girls would probably take this opportunity to go window-shopping on Fifth Avenue, replenish their lip gloss collections or find the perfect little-black-dress at a cute boutique. Me? Nuh-uh. I head to a grocery store that I haven’t been to in a while or a farmer’s market. Since the latter wasn’t open, I headed to an over-priced-but-well-worth-it grocery store in Jersey City. That’s my kind of boutique.   

Broccolini and Chickpea Zucchini Pasta with Gremolata Breadcrumbs

What did I pick up? Broccolini! Broccolini is a combination between Chinese broccoli and regular broccoli. Actually, I like it better than broccoli, because it’s less bitter, a bit sweeter, and has a more robust taste. But what to do about the cheese?

Back to the apartment. Back to the fridge. Looking inside, I ask “Who goes well with broccolini and Parmigiano-Reggiano? Please come forward.” OK, I promise I don’t talk to my food. Truth be told, I had been meaning to make breadcrumbs, as I was saving some almost-stale bread for the occasion. Perfect – Gremolata breadcrumbs! Gremolata breadcrumbs are a jazzed-up, Italian version of the normal ones: lemon zest, Parmesan cheese, salt, pepper, garlic, finely chopped parsley, and the crumbs – all toasted with olive oil.

Broccolini and Chickpea Zucchini Pasta with Gremolata Breadcrumbs

Throw in the chickpeas for some lean protein and then more cheese with the zucchini noodles, and you’ve got yourself an easy Meatless Monday and a healthy way to start your week!

That was my honest thought process. And it resulted in one of the quickest but most mouth-watering dishes that I’ve created. *Pats herself on the head*… okay, I just referred to myself in the third person. Time to wrap up

Broccolini and Chickpea Zucchini Pasta with Gremolata Breadcrumbs

In the end, I think I made the right move by running away from stuffing my face with chunks of cheese. It worked much better this way…. more subtle. And that broccolini… like, totally cute purchase, right? Ha!

Don’t forget that there’s a few days left of the spiralizer giveaway – good luck!

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Broccolini and Chickpea Zucchini Pasta with Gremolata Breadcrumbs

Yields 1

10 minPrep Time

10 minCook Time

20 minTotal Time

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Ingredients

  • For the pasta:
  • 1 large zucchini, Blade C
  • 4 pieces of broccolini (or more!)
  • 1 tbsp olive oil
  • 1/4 tsp red pepper flakes
  • 1 garlic clove, minced
  • salt and pepper, to taste
  • 1/3 cup chickpeas
  • 1/2 tbsp olive oil
  • 3 tbsp grated Parmigiano-Reggiano cheese
  • For the breadcrumbs:
  • 1/2 slice of whole wheat bread
  • zest of 1 lemon
  • 1 tbsp finely chopped fresh parsley
  • 1 tbsp grated Parmigiano-Reggiano cheese
  • salt and pepper, to taste
  • 1/2 tbsp olive oil

Instructions

  1. Place the half slice of bread into a food processor. Pulse into breadcrumbs.
  2. Place a skillet over medium heat, add in the 1/2 tbsp of olive oil and pour in the breadcrumbs. Cook, stirring frequently, until crumbs are toasted, about 3 minutes. Place in a bowl and add in the remaining ingredients. Toss to combine and set aside.
  3. Place the same skillet over medium heat and add in the tbsp of olive oil. Once oil heats, add in the garlic and cook for 1 minute. Add in the red pepper flakes, cook for about 30 seconds, and then add in the broccolini and season with salt and pepper. Cook for about 5 minutes, or until broccolini turns a deeper green and is a bit easier to pierce with a fork.
  4. Add in the last 1/2 tbsp of olive oil, chickpeas, and the zucchini noodles. Season lightly with pepper. Cook for about 2 minutes or until zucchini softens. Toss in the Parmigiano-Reggiano cheese and mix to combine, cooking another 30 seconds.
  5. Pour everything into a bowl and top with gremolata breadcrumbs. Enjoy!
http://inspiralized.com/broccolini-and-chickpea-parmesan-zucchini-pasta-with-gremolata-breadcrumbs/

Broccolini and Chickpea Zucchini Pasta with Gremolata Breadcrumbs

Broccolini and Chickpea Zucchini Pasta with Gremolata Breadcrumbs

Broccolini and Chickpea Zucchini Pasta with Gremolata Breadcrumbs

Broccolini and Chickpea Zucchini Pasta with Gremolata Breadcrumbs

Broccolini and Chickpea Zucchini Pasta with Gremolata Breadcrumbs

Broccolini and Chickpea Zucchini Pasta with Gremolata Breadcrumbs

Broccolini and Chickpea Zucchini Pasta with Gremolata Breadcrumbs

Broccolini and Chickpea Zucchini Pasta with Gremolata Breadcrumbs

 

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Comments

  1. I love broccolini! This dish looks absolutely amazing, the breadcrumb topping puts it over the top!

  2. This looks really delicious! It’s the first time I hear of broccolini and now I really really want to taste it!

  3. So happy I found your blog! Your photos are gorgeous! And I love this dish. It’s totally something we would eat ALL the time :)

  4. huntfortheverybest :

    what a great healthy recipe!

  5. Yum love the combination of the ingredients especially the breadcrumbs! Bookmarked this page along with another great recipe I love from your site, the butternut squash zucchini pasta with goat cheese and walnuts.

  6. I’ve never heard of a spiralizer -what a great idea! I hope I win the contest! I’d make this dish first, it looks delicious

  7. Hello! I stopped by your blog via your guest post on PaleOmg. Your recipes looks great and I think the spiralizer is going to be my next kitchen gadget investment! (Now, to find a place to put it among my other sweet kitchen gadgets…)

  8. The recipe I can’t wait to try is the shaved brussels sprouts and chorizo recipe you just posted…perfect way to use the brussels sprouts I just bought :)

  9. AVOCADO-BASIL ZUCCHINI NOODLES WITH CHILE-LIME SHRIMP & CORN! I love avocado and using it as this sauce sounds amazing!

  10. Yummmmm. Made this tonight but with normal broc (pre-steamed) and it was great. Love the combo idea!

  11. Just made this for dinner, i was looking for an interesting way to use my broccolini, and I was so pleased with the results! I am gluten free so sub’d fresh sweet corn off the husk for the bread crumbs, and kept everything else the same. It was more seasonal and the freshness of the lightly sautéd corn combined nicely with the other vegetables, adding a sweet crunch. Thanks again for sharing your creative and delicious recipes!

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